Ingredients
- 565g (1¼lb) Sundora Dried Luxury Mixed Fruit
- 100g (3½oz) glacé cherries, halved
- 100g (3½oz) mixed nuts, chopped
- 100g (3½oz) dried mixed peel
- 1 orange, juice and grated zest
- 2tbsp golden syrup
- 3tbsp French VSOP brandy
- 225g (8oz) butter, softened
- 225g (8oz) light muscovado sugar
- 5 free-range eggs
- 250g (9oz) plain flour
- 2tsp mixed spice
- 50g (2oz) ground almonds
Method
- Preheat the oven to 150°C/300°F/gas mark 2. Grease a 21 x 9cm (8½ x 3½in) fluted ring tin or a 23cm (9in) round cake tin. Combine the first 7 ingredients in a mixing bowl. Set aside, preferably overnight if you have time.
- Using an electric whisk, beat together the butter and sugar in a large bowl until light and fluffy (the consistency is important, so don't cut corners). Gradually beat in the eggs — adding a little flour will prevent the mixture from curdling.
- In another large bowl, sift together the flour and mixed spice. Then, using a large metal spoon, fold half the flour into the cake mixture. Gently fold in the fruit mixture and almonds, followed by the remaining flour, until well combined.
- Spoon the mixture into the tin and level off. Tie brown paper around the tin. Bake for 2¼ hours or until a skewer inserted in the centre comes out clean. Leave to cool, then turn onto a rack. Wrap in greaseproof paper followed by a layer of foil.
Notes
To keep the cake moist, unwrap it every 1-2 weeks, prick with a fine skewer and spoon over 2tbsp brandy or rum. Decoration: In a pan, melt 7tbsp apricot glaze. Put cake on a serving plate and brush it all over with the mixture. Combine any leftover glaze with 150g (5oz) Fantastically Fruity Dried Fruit Mix, 1 x 50g bag Sundora Dried Mango Slices and 1 x 50g bag Sundora Dried Pineapple Slices. Carefully spoon onto top of cake. Mix 75g (3oz) sifted icing sugar with 1-2tbsp boiling water until mixture is smooth and slightly runny. Drizzle over top of cake, allowing it to run down the sides. Leave to set.