Cranberry and almond fruit cake
SERVES 20 PREP AND COOK TIME 3 HOURS (+ STANDING TIME) You will need to start this recipe a day ahead.
170g packet 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 103). 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.