GENERAL
125 g Ready-to-eat dried apricots;
-chopped roughly
; (4oz)
50 g Glace cherries; washed,
-dried and
; quartered (2oz)
175 g Currants; (6oz)
175 g Seedless raisins; (6oz)
175 g Sultanas; (6oz)
5 tb Brandy
250 g Half-fat spread; (8oz)
75 g Soft dark brown muscavado
-sugar; (3oz)
Finely grated zest of 1
-large lemon
3 Eggs; (size 2), beaten
250 g Self-raising wholemeal
-flour; (8oz)
A pinch of salt
1 ts Ground mixed spice
1/2 ts Ground cinnamon
50 g Blanched almonds; chopped
-(2oz)
2 tb Skimmed milk; (30ml)
-TO DECORATE-
125 g Mixed nuts; eg brazil nuts,
; walnuts and pecan
; nuts , about (4oz)
Place the apricots, cherries, currants, raisins and sultanas in a large
bowl. Pour over the brandy, cover and leave to soak overnight.
Preheat the oven to Gas Mark 2/150 C/300 F.
Lightly grease a 20cm (8inch) round or 18cm (7inch) square cake tin and
line the base and sides with a double layer of greaseproof paper. Tie a
double thickness of greaseproof paper around the outside of the tin.
Cream together the half-fat spread and sugar until pale in colour. Stir in
the lemon zest and add the eggs, a little at a time, beating well between
each addition.
Sieve together the flour, salt and spices and fold into the creamed
mixture. Finally fold in the soaked fruit, chopped almonds and milk.
Spoon the cake mixture into the prepared tin and level the surface.
Carefully arrange the mixed nuts decoratively to cover the surface of the
cake mixture.
Bake the cake in the oven for 2-2 1/2 hours, or until a skewer inserted in
the centre comes out clean. Cover lightly with foil, if necessary, to
prevent overbrowning.
Leave the cake to cool in the tin before cooling completely on a wire rack.
Discard the greaseproof paper.
To complete the decoration, warm the apricot jam and pass through a sieve.
Stir in the orange zest and then brush the mixture over the nuts. Decorate
with a wide red, green or gold ribbon tied around the side.
Yields
30 servings
