9 cups wholewheat (wholemeal) cereal, crushed
375g prunes
apple juice
125g dates, chopped
155g raisins, chopped
90g walnuts
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
3/4 cup sultanas or apricots or dried apple (sun dried? - no sulphur. *your choice)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup unsweetened orange juice
2 teaspoons brandy or rum (optional)
Cook prunes in enough apple juice to cover until tender and drain well. Chop prunes finely. Crush cereal and add to prunes with all other ingredients and mix well. PACK mixture into a 20cm foil lined cake tin and COVER with foil.
REFRIGERATE for at least 3 days before cutting! DECORATE the top of the cake with blanched whole almonds and cut into thin slices to serve.
J. Stafford
Bon Apetit.
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