Christmas Baking Cranberry and Almond Fruit Cake

Cranberry & Almond Fruit Cake

By The Weekly  , ,

December 5, 2018

0 0 5 0

You will need to start this recipe a day ahead. 

Prep & Cook: 3 hours (+ standing)  Serves: 20 slices

Ingredients

170 g dried cranberries

3 cups (sultanas)

¾ cup glace cherries, coarsely chopped

1 cup soft and juicy dried apricots, coarsely chopped

½ cup brandy

250 g butter, at room temperature

1 cup firmly packed brown sugar

1 tbsp orange rind, finely grated

5 eggs

½ cup almond meal (ground almonds)

1¼ cups plain flour

2 tsps mixed spice

ALMOND TOPPING

80 g unsalted butter, chopped

⅓ cup firmly packed brown sugar

¼ cup golden syrup

1 cup flaked almonds

¾ cup glacé cherries, halved

½ cup mixed peel

Directions

1Combine fruit and brandy in a large bowl; cover. Stand overnight, stirring occasionally, until brandy is absorbed.

2Preheat oven to 160 C. Grease a deep 22-cm round cake pan; line base and side with two layers of brown paper and two layers of baking paper, extending the papers 5 cm above the tin edge.

3Beat butter, sugar and rind in a medium bowl with an electric mixer until combined. Beat in eggs, one at a time, until combined between additions (the mixture may appear curdled at this stage, but will come together later). Stir egg mixture into fruit mixture, then stir sifted flour and spice, mix well.

4Spoon mixture evenly into pan. Tap the pan on bench to remove any air bubbles; Smooth the surface with damp fingers.

5Bake cake for 1 hour 40 mins.

ALMOND TOPPING

1Meanwhile, melt butter in a small saucepan over low heat. Add sugar and golden syrup; cook stirring until sugar dissolves. Remove from heat; stir in almonds and fruit.

FINISH

1Spread Almond Topping evenly over cake, bake for a further 40 mins or until golden brown and a skewer inserted into the centre comes out clean. (If topping starts to over-brown, cover cake loosely with foil.)

2Place a piece of baking paper over top of cake, cover hot cake tightly with foil. Cool cake in pan overnight. Not suitable to freeze or microwave.

Chef’s Tips

*You can substitute the dried and glacé fruits with any of your favourites, but keep the weight or quantity the same.

*This cake can be made a month ahead. Store in an airtight container at room temperature.

Recipe & Photo: BauerSyndication.com.au