Middle Eastern Boiled Fruit Cake

Ingredients

• 250g block PHILADELPHIA Light Cream Cheese
• softened
• 1 2/3 cups sultanas
• 1 2/3 cups raisins
• chopped
• 1/2 cup Turkish apricots
• chopped
• 1/2 cup pitted dates
• chopped
• 1/2 cup dried figs
• chopped
• 1 cup blanched almonds
• 2/3 cup shelled pistachio nuts
• 1/2 cup brown sugar
• lightly packed
• 1 cup flaked coconut
• 2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 teaspoon bicarbonate of soda
• 1 cup water
• 1 cup rose water
• 2 eggs
• lightly beaten
• 1 cup plain flour
• 1/2 cup self-raising flour
• 1 cup sugar
• 1 cup water
• 2 cups mixed dried fruits and nuts
• to decorate
• rosebuds
• to decorate (optional)

Instructions

1. Combine the Philly*, fruit, nuts, sugar, coconut, spices, bicarbonate of soda, water and rosewater in a saucepan.
2. Bring the mixture to the boil, stirring, then allow to cool.
3. Add the eggs and mix well.
4. Stir in the sifted flours until combined.
5. Pour into a 24cm springform pan lined with baking paper.
6. Bake at 160C for 40-50 minutes or until a skewer inserted into the centre comes out clean.
7. Combine the sugar and water in a small saucepan over medium heat until the sugar dissolves.
8. Add the mixed fruits and nuts, and simmer for 20 minutes or until the syrup thickens.
9. Pour over the cake, garnish with rosebuds.