recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup white wine
1 cup dried apricots, chopped
1 cup dried figs, chopped
1 cup raisins
1 cup candied lemon peel, chopped
1/2 cup candied citron, chopped
2 cups shredded coconut meat
1/2 cup flour
2 teaspoons rum
2 cups blanched almonds, chopped
the butter, gradually add the sugar, creaming
the eggs, one at a time, beating after each
the 1 1/2 cups of flour, baking powder and salt
and add to the above mixture alternately with
the 1/2 cup of wine. Beat
all of the fruits and nuts and dredge in the
½ cup of flour then with the rum add the fruits
and nuts to the batter, blending well.
2 loaf pans (9 × 5 × 3) or 2 tube pans with
grease proof paper.
the batter into the pans, filling to about two-thirds
full. Decorate with candied fruits or nuts if
about 2 1/2 hours in a slow oven, 275ºF.
(Placing the baking pans in shallow pans 1/4
filled with water prevents the cakes from scorching
on the bottom while they bake).
Cool the pans on wire racks for about 20 to
30 minutes. Turn out. Remove paper and return
to racks to cool before storing.