A festive fruit and nut cake with all the colours and flavours of Christmas.
Ingredients
½ cup (115g) coarsely chopped glace pineapple
½ cup (125g) coarsely chopped glace apricots
1½ cups (250g) seeded dried dates
½ cup (110g) red glace cherries
½ cup (110g) green glace cherries
1 cup (170g) brazil nuts
½ cup (75g) macadamia nuts
2 eggs
½ cup (110g) firmly packed brown sugar
1 tbspn dark rum
110g butter, melted
⅓ cup (50g) plain flour or GF flour
¼ cup (35g) self-raising flour or SR GF flour
Fruit and Nut Topping:
⅓ cup (75g) coarsely chopped glace pineapple
¼ cup (55g) red glace cherries, halved
¼ cup (55g) green glace cherries, halved
¼ cup (40g) brazil nuts
¼ cup (35g) macadamia nuts
Toffee Topping:
½ cup (110g) caster sugar
¼ cup (60mls) water
Instructions
Preheat oven to 140C/275F.
Grease 20cm-ring pan or 2 x 8cm x 26cm bar cake pans. Line bases and sides with baking paper, extending paper 5cm above long sides.
Combine fuit and nuts in a large bowl.
Beat eggs and sugar in small bowl with electric mixer until thick. Add rum, butter and sifted flours; beat until just combined. Stir egg mixture into fruit mixture. Press mixture firmly into prepared pan.
Make fruit and nut topping. Gently press topping evenly over cake mixture; bake, covered, in slow oven 1 hour (for both ring tin and bar cake pans). Uncover, bake in slow oven for 45 minutes (ring tin) or 30 minutes for bar cake pans. Remove from oven and stand cake in pans 10 minutes.
Meanwhile, make the toffee topping. Turn cake, top-side up, onto wire rack; drizzle with toffee topping.
Fruit and nut topping:
Combine ingredients in a medium bowl.
Toffee Topping:
Combine ingredients in small saucepan, stir over heat without boiling until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, without stirring, about 10 minutes or until mixture is golden. Remove from heat; stand until bubbles subside before using.
Combine
Recipe by Hotly Spiced at http://hotlyspiced.com/festive-fruit-and-nut-cake-and-morning-drama/