Ingredients:
3 large eggs , lightly beaten
100 ml cherry brandy or brandy plus 4 tbsp more
750 g luxury mixed dried fruits (one that includes mixed peel and glacé cherries)
200 g plain flour
200 g dark muscovado sugar
175 g butter , chopped
85 g macadamia nuts
85 g ground almonds
1 tsp ground mixed spice
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp ground allspice
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
[Source: BBC Good Food]
How To Make:
1. In a saucepan, combine butter, fruit, zests, juices and brandy. Bring to a boil, stirring until butter has melted. Then reduce heat, let stand for 10 minutes while occasionally stirring. After that lift, and allow to cool.
2. Preheat oven to 150C degrees.
3. Line the cake tin.
4. Bake the nuts in a dry skillet, until browned. Do not burn. After that cool and roughly chop.
5. Combine eggs, nuts and almonds into the fruit mixture. Mix well.
6. Sift flour, baking powder and allspice, mix into the pan. Stir gently until no flour is lumpy.
7. Pour in cake tin, smooth. Then bake in oven for 45 minutes. Lower the heat up to 140C degrees, then bake for 60-75 minutes, until cake became dark gold.
8. Once out of the oven, prick-prick cake with a skewer, sendokka 4 tbsp brandy, to absorb into the cake.
9. After the cake has cooled, remove from tin, cut into pieces and serve. Can be stored in the freezer, up to 6 months.
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