“A lighter version of a classical christas cake. Some members of my family that don't like christmas cake normaly, loved this. You will need a deep 20cm round cake tin. Eggs need to be at room temperature, and butter softened.”
READY IN:
2hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 20cm greased cake tin with a double layer of baking paper. Preheat oven to 150c.
  2. Chop apricots, quarter cherries, chop candied peel.Mix together with the brandy.
  3. In a large bowl, beat together the butter and sugar using a hand held mixer, or a wooden spoon until light and fluffy.
  4. Beat eggs in a jug add to the creamed mixture a little at a time , beating well after each addition. Don't worry if it curdles, the cake wont be affected.
  5. Add the zests and juice, then the soaked fruit and liquid. Chop nuts then stir in .
  6. Set a sieve over the bowl , tip flour, cinnamon and ginger and sift into bowl.
  7. Tip in the ground almonds, then fold everything in using a large spoon.There should be no trace of flour.
  8. Spoon cake mix into the prepared tin, press down lightly and smooth. Bake 45minutes- 1 hour, reduce heat to 120C and bake a further 1-2 hours until golden brown and firm to the touch and has stopped making a hissing sound ( singing). A skewer should come out clean.
  9. Wrap in baking paper and foil for up to 3 months or freeze for 1 year.
  10. Feeding the cake: make several holes in it and spoon 2 tbsp of brandy at weekly intervals until ready to ice.

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