EAT CAKE...
Four far-out fruitcakes, one free from flour
MAKES 1 LARGE CAKE OR 2 LOAVES EASY 3 HRS Similar to an Italian panforte, this cake makes a great gift. Crammed with fruit and nuts, there’s no flour to detract from the rich fruity nutty flavour. It is best store well covered in the freezer. 250g stoned dates 250g mixed dried cake fruit like raisins, sultanas et cetera 125g red glacé cherries 125g green glacé cherries 250g unsalted mixed nuts (not peanuts) 100g pecan nuts 100g finely ground almonds (almond flour) 5ml (1 tsp) baking powder 3 extra-large eggs 30ml (2 tbsp) runny honey 5ml (1 tsp) vanilla essence 75ml brandy Sifted icing sugar, for dusting Place the dates, cake fruit, cherries and nuts in a bowl and add the ground almonds and baking powder. Beat eggs with an electric mixer until thick and creamy. Add the honey, vanilla essence and 60ml (4 tbsp) brandy. Add to the fruit mixture and mix well. Spread evenly into a lined 20x24cm rectangular pan or 2 lined bread pans, 11x22cm. Bake in a slow oven at 150°C for 1½-2 hours. Brush hot cakes with remaining brandy. Cool in the pan then remove. This freezes well.
Before serving dust with sifted icing sugar, using a stencil if desired.