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Made two batches of these fruit blocks. One as the recipe says and one using dates since not everyone in my family enjoys the fruit cake mix. Either way it was absolutely delicious.

  • 500 g butter
  • 300 g sugar
  • 500 g fruit cake mix or dates
  • 4 eggs, beaten
  • 10 ml vanilla essence
  • 2½ packets Marie biscuits, crumbled
  • 100 g desiccated coconut
Grease a deep 20 x 30 cm baking tray.
In a saucepan set over moderate heat, melt together the butter and sugar. Add the fruit cake mix / dates and cook for 5 minutes. Remove from the heat.
Beat the eggs well, then, while stirring add a few spoonfuls, one at a time, of the hot mixture to the eggs. This prevents the eggs from scrambling.
Add the eggs to the fruit mixture and return the saucepan to the heat. Bring to boil, then remove from the heat again. Stir in the vanilla essence and the crumbled biscuits. Add the coconut and mix well to combine.
Spoon the mixture into the prepared tray and press into all the corners, then smooth the top. Allow to cool to room temperature, refrigerate to set, preferably overnight.
Cut onto blocks and roll in some more coconut.
These blocks keeps very well refrigerated and can even be frozen. Mine does not last that long.

Photo and recipe: Nicolette Papas

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