Cran­berry and al­mond fruit cake

The Australian Women's Weekly - - Contents -

SERVES 20 PREP AND COOK TIME 3 HOURS (+ STAND­ING TIME) You will need to start this recipe a day ahead. 170g packet Ocean Spray Craisins (dried cran­ber­ries)

3 cups (500g) sul­tanas

¾ cup (150g) coarsely chopped glacé cher­ries

1 cup (140g) coarsely chopped dried pit­ted dates

¾ cup (185g) coarsely chopped soft and juicy dried apricots

½ cup (125ml) brandy 250g but­ter, at room tem­per­a­ture 1 cup (220g) firmly packed brown sugar

1 ta­ble­spoon finely grated or­ange rind 5 eggs

½ cup (60g) al­mond meal (ground al­monds)

1¾ cups (260g) plain flour

2 tea­spoons mixed spice AL­MOND TOP­PING 80g un­salted but­ter, chopped

⅓ cup (75g) firmly packed brown sugar ¼ cup (90g) golden syrup

1 cup (80g) flaked al­monds

¾ cup (150g) glacé cher­ries, halved ½ cup (85g) mixed peel

1 Com­bine fruit and brandy in a large bowl; cover. Stand overnight, stir­ring oc­ca­sion­ally, un­til brandy is ab­sorbed.

2 Pre­heat oven to 160°C (140°C fan-forced). Grease a deep 22cm round cake pan; line base and side with two lay­ers of brown pa­per and two lay­ers of bak­ing pa­per, ex­tend­ing the pa­pers 5cm above the tin edge (see Fruit Cake Steps, page 163).

3 Beat but­ter, sugar and rind in a medium bowl with an elec­tric mixer un­til com­bined. Beat in eggs, one at a time, un­til com­bined be­tween ad­di­tions (the mix­ture may ap­pear cur­dled at this stage, but will come to­gether later). Stir egg mix­ture into fruit mix­ture, then stir in al­mond meal and com­bined sifted flour and spice; mix well.

4 Spoon mix­ture evenly into pan. Tap the pan on bench to re­move any air bub­bles; smooth the sur­face with damp fin­gers. 5 Bake cake for 1 hour 40 min­utes.

6 AL­MOND TOP­PING Mean­while, melt but­ter in a small saucepan over low heat. Add sugar and golden syrup; cook, stir­ring, un­til sugar dis­solves. Re­move from heat; stir in al­monds and fruit.

7 Spread Al­mond Top­ping evenly over cake; bake for a fur­ther 40 min­utes or un­til golden brown and a skewer in­serted into the cen­tre comes out clean. (If top­ping starts to over-brown, cover cake loosely with foil.) Place a piece of bak­ing pa­per over top of cake; cover hot cake tightly with foil. Cool cake in pan overnight. Not suit­able to freeze or mi­crowave.

Cran­berry and al­mond fruit cake

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