This fruity sweet cake looks like a pretty stained glass as it’s topped with glace fruit, macadamias. silvered almonds and drizzled with toffee.
- 750 g whole glace fruit
- 125 g unsalted butter, chopped
- ¾ cup brown sugar
- ⅓ cup dark rum
- ¼ tsp bicarbonate of soda
- 1 cup plain flour
- 1 tsp mixed spice
- 2 eggs, whisked
- ½ cup halved pecans
- ½ cup macadamias
- ⅓ cup silvered almonds
- 1 cup caster sugar
- ½ cup water, plus 2 tbsps extra
Preheat oven to slow, 150 C. Lightly grease and line a 10 x 20 cm loaf pan with baking paper.
In a saucepan, combine 500 g fruit, butter, sugar and rum. Stir on low until melted and sugar has dissolved. Simmer 4 to 5 mins without stirring until thickened slightly. Remove from heat. Stir in soda. Transfer mixture to a large bowl. Allow to cool.
Sift flour and spice together. Fold into fruit mixture with eggs and nuts. Pour into pan.
Bake 45 to 50 mins until cooked when tested with a skewer. Cool in pan 5 mins before turning onto a wire rack placed over a baking paper-lined tray to let it cool completely.
TOFFEE In a medium saucepan, combine sugar and water on low. Stir until sugar has dissolved. Bring to boil on high. Boil without stirring (see tip), 8 to 10 mins, until golden. Remove from heat, and with pan facing away from you, add extra water (mixture will bubble). Swirl pan until incorporated. Working quickly, drizzle a little toffee over cake. Arrange remaining whole glace fruit on top. Drizzle over remaining toffee. Allow to cool. Slice using a serrated knife.