What a fruity moist cake this is, perfect for Christmas… in fact all year round. Make it and enjoy it with a cup of tea!
What you need
2½ cups dried apricots (not with added sugar), cut into 1cm pieces
2 cups dried peaches, cut into 1cm pieces
¾ cup sultanas
¼ cup chopped glace pineapple
2 tablespoons finely chopped uncrystallised ginger
½ cup Grand Marnier
180g butter, softened
1 cup caster sugar
1 teaspoon vanilla
3 eggs, lightly beaten
1½ cups flour
1/3 cup SR flour
¾ cup CADBURY White Chocolate Baking Chips
Finely grated rind and juice 1 orange
Finely grated rind 1 lemon
21/2 cups nuts ( e.g. almonds, hazelnuts, pecans, macadamia), for decorating
1-2 tablespoons honey, for brushing
- COMBINE the fruit and Grand Marnier, cover and stand overnight but up to 1 month.
- CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and stir until combined. Stir through the fruit mixture, chocolate, rinds and juice. Spoon the mixture into a greased and lined 23cm square cake pan. (Ensure paper extends 5cm above the top of the pan.) Stud the top of the cake with almonds.
- BAKE in a moderately slow oven 160°C for 1½ - 1¾ hours or until cooked when tested. Brush nuts with honey. Cool in pan on a wire rack before turning out. Store in baking papers, well wrapped in an airtight container until required.
TIP: Line the pan with 2 layers of paper, and make sure the paper stands 5cm above the top of the pan. Place a piece of foil on top of the paper during baking if the nuts are browning too quickly.