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Categories:
apricots red glace cherries prunes raisins sultanas candied peel brandy nuts butter golden caster eggs orange lemon ground cinnamon flour ginger ground almonds
Viewed: 36 - Published at: 2 years agoIngredients
- 100 g apricots
- 100 g red glace cherries
- 100 g prunes
- 100 g raisins
- 100 g sultanas
- 175 g candied peel
- 4 tablespoons brandy
- 175 g mixed shelled nuts (hazelnuts and brazil nuts)
- 200 g softened butter
- 200 g golden caster sugar
- 4 eggs, beaten
- 1 orange, juice and zest
- 1 lemon, juice and zest
- 1 teaspoon ground cinnamon
- 200 g plain flour
- 12 teaspoon ginger
- 100 g ground almonds
Method
- Line a 20cm greased cake tin with a double layer of baking paper.
- Preheat oven to 150c.
- Chop apricots, quarter cherries, chop candied peel.Mix together with the brandy.
- In a large bowl, beat together the butter and sugar using a hand held mixer, or a wooden spoon until light and fluffy.
- Beat eggs in a jug add to the creamed mixture a little at a time , beating well after each addition.
- Don't worry if it curdles, the cake wont be affected.
- Add the zests and juice, then the soaked fruit and liquid.
- Chop nuts then stir in .
- Set a sieve over the bowl , tip flour, cinnamon and ginger and sift into bowl.
- Tip in the ground almonds, then fold everything in using a large spoon.There should be no trace of flour.
- Spoon cake mix into the prepared tin, press down lightly and smooth.
- Bake 45minutes- 1 hour, reduce heat to 120C and bake a further 1-2 hours until golden brown and firm to the touch and has stopped making a hissing sound ( singing).
- A skewer should come out clean.
- Wrap in baking paper and foil for up to 3 months or freeze for 1 year.
- Feeding the cake: make several holes in it and spoon 2 tbsp of brandy at weekly intervals until ready to ice.
