Serves: 8
This delicious cake can be stored wrapped in greaseproof paper in an airtight container for one week.
King Island Dairy Black Label Cloth Matured Cheddar is ideal served on a cheese platter with water crackers, dried figs, apricots and pears.
Ingredients:
- 1/3 cup (80g) dried figs, quartered
- 1/3 cup (80g) dried apricots, roughly chopped
- 1/3 cup (80g) dried pears, roughly chopped
- 1/2 cup water
- 125g Australian butter, softened
- 1/2 cup brown sugar, softly packed
- 1 egg, lightly beaten
- 1 1/4 cups plain flour, sifted
- pinch of bicarbonate of soda
- 1 tspn mixed spice
- 1/4 cup chopped walnuts
- 300g King Island Dairy Black Label Cloth Matured Cheddar, for serving
Method:
- 1. Place dried fruit and water in a saucepan and bring to the boil over high heat. Reduce heat and simmer for 5 minutes. Allow to cool.
- 2. Cream the butter and sugar until light and fluffy.
- 3. Add egg gradually, beating well between each addition.
- 4. Combine flour, bicarbonate of soda and mixed spice and fold in alternately with the dried fruit and walnuts.
- 5. Spread mixture into a buttered and lined small loaf pan (8cm x 16cm). Bake at 160C for 1 hour 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
- 6. Remove from oven and stand for 5 minutes before inverting onto a wire rack.
- 7. Serve a wedge of King Island Dairy Black Label Cloth Matured Cheese on slices of warm or cooled cake.
