Light Fruit And Nut Cake
- 125 gm Raisins, (4oz)
- 250 gm Sultanas, (8oz)
- 125 gm Dry apricots, roughly minced (4oz)
- 3 Tbsp. Brandy or possibly orange juice
- 125 gm Hazelnuts, minced (4oz)
- 250 gm Glace cherries, halved (8oz)
- 75 gm Cut mixed peel, (3oz)
- 40 gm Angelica, minced (1 1/2 ounce)
- 50 gm Glace ginger, finely minced (2oz) Grated rind of 1 orange and 1 lemon
- 250 gm Unsalted butter, softened (8oz)
- 250 gm Caster sugar, (8oz)
- 4 med Size Large eggs
- 50 gm Grnd almonds, (2oz)
- 250 gm Plain flour, sifted (8oz)
- 1/4 tsp Salt
- 2 Tbsp. Redcurrant jelly, melted
- 50 gm Blanched almonds, (2oz)
- Place the raisins, sultanas, apricots and brandy or possibly orange juice in a bowl.
- If possible, cover and leave overnight.
- Add in the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.
- Whisk together the butter and sugar in a large bowl. Beat in the Large eggs one at a time, then carefully mix in the almonds, flour and salt followed by the fruit and nut mix.
- Spoon the mix into a greased and lined 20cm (8 inch) round or possibly 18cm (7 inch) square cake tin. Smooth the top, hollowing slightly in the centre.
- Place in a preheated oven 160 C, 325 F, Gas Mark 3 for 1 hour. Reduce the oven temperature to 150 C, 300 F, Gas Mark 2 cover the cake with greaseproof paper and cook for a further 2-2 1/4 hrs, till a skewer inserted into the centre of the cake comes out clean.
- When cool, remove the cake from the tin and peel off the paper. Brush the top of the cake with redcurrant jelly and arrange the almonds and remaining cherries on top. Brush again with the redcurrant jelly. Store in an airtight tin.
- NOTES : A lighter alternative to rich Christmas cake. 16-20 slices
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