Christmas Crumb Cake – large rectangle cake

250 g marg                                      
200 ml castor sugar
50 ml oil                                         
2 eggs
15 ml vanilla essence                        
5 c cake flour
20 ml baking powder                        
pinch of salt
2 jars fruit mince meat                     
2 grated apples
50 ml brandy                                    
Icing sugar for dusting                     
1.        Cream marg & sugar until light & fluffy.
2.       Add oil, eggs & vanilla essence, beat together well.
3.       Sift the dry ingredients.
4.       Add the dry ingredients to the creamed mixture. Knead to form a  firm, soft dough.
5.       Divide the dough into half.
6.       The one half of the dough needs to be divided into smaller balls, (larger than an orange). Place these balls in a plastic bag & freeze for at least 1 hour.
7.       Grease & paper a large rectangular baking tray.
8.       The other half of the dough needs to be pressed into the base of the greased, papered baking tray. Used the back of a tablespoon to press the dough down firmly.  Place into the fridge until ready to bake.
9.       When ready to bake, preheat the oven to 180*C (350*F).
10.    Grate the apples into a bowl.
11.     Add the jars fruit mince meat & brandy, mix well.
12.    Spread the fruit mixture over the dough base, evenly.
13.    Grate the dough (balls from freezer) coarsely over the fruit mixture. Evenly & thickly.
14.    Bake for 1 hour or until lightly browned.

Dust with icing sugar when baked.

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