Fruit and Nut Cake

This fruit and nut cake is packed with dried fruits and a variety of nuts, soaked in apricot brandy for rich flavor. Perfectly decorated for a festive touch.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sultanas, raisins, dates, apricots, cherries, orange zest, juice, and apricot brandy or Grand Marnier into a large saucepan and stir well. Bring to the boil, remove from the heat and leave to soak for 1 hour.

Step 2

Cream the butter and sugar into a large bowl and beat together until soft and creamy. Gradually add the eggs, beating well between each addition. If the mixture begins to curdle, add a little flour.

Step 3

Add the remaining flour, spices, hazelnuts, soaked fruit with all their juices and black treacle. Use a large spoon to fold it all together.

Step 4

Spoon the mixture into the prepared cake tin and with the back of a spatula, level the top. Tie a double layer of brown parchment paper around the tin.

Step 5

Bake in the preheated oven for 3 – 3 1/4 hours. If baking x2 2lb loaf tins this will need approx 1 hour 30 mins. To test whether the cake is cooked, insert a metal skewer into the centre – it should come out clean.

Step 6

Cool the cake in the tin on a cooling rack. Remove the cake from the tin and leave on the parchment/greaseproof paper. Wrap in foil and store in a cool, dry cupboard for up to 3 months or until required.

Step 7

To decorate the cake, peel away the parchment/greaseproof paper from the cake and use a sharp knife to level off the top if needed. Turn the cake over so you use the bottom of the cake as the top and place on a serving board.

Step 8

To make the apricot glaze, place the jam and 30ml (2 tbsp) water into a small pan and heat gently, then sieve into a small bowl. Brush a little of the glaze over the cake. Arrange the fruit and nuts over the top in a higgledy piggledy fashion and brush with apricot glaze. Fix ribbons of your choice around the cake and finish by tying in a bow.