Light Fruit and Nut Cake

Photo: flickr user Joost J. Bakker IJmuiden

Ingredients

125 grams Raisins, (4oz)

250 grams Sultanas, (8oz)

125 grams Dried apricots, roughly chopped (4oz)

3 tablespoons Brandy or orange juice

125 grams Hazelnuts, chopped (4oz)

250 grams Glace cherries, halved (8oz)

75 grams Cut mixed peel, (3oz)

40 grams Angelica, chopped (1 ½ oz)

50 grams Glace ginger, finely chopped (2oz)

Grated rind of 1 orange and 1 lemon

250 grams Unsalted butter, softened (8oz)

250 grams Caster sugar, (8oz)

4 mediums Size eggs

50 grams Ground almonds, (2oz)

250 grams Plain flour, sifted (8oz)

1/4 teaspoon Salt

2 tablespoons Redcurrant jelly, melted

50 grams Blanched almonds, (2oz)

Preparation

Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.

If possible, cover and leave overnight.

Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.

Whisk together the butter and sugar in a large bowl. Beat in the eggs one at a time, then carefully fold in the almonds, flour and salt followed by the fruit and nut mixture.

Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7 inch) square cake tin. Smooth the top, hollowing slightly in the centre.

Place in a preheated oven 160 C, 325 F, Gas Mark 3 for 1 hour. Reduce the oven temperature to 150 C, 300 F, Gas Mark 2 cover the cake with greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer inserted into the centre of the cake comes out clean.

When cold, remove the cake from the tin and peel off the paper. Brush the top of the cake with redcurrant jelly and arrange the almonds and remaining cherries on top. Brush again with the redcurrant jelly. Store in an airtight tin.

NOTES : A lighter alternative to rich Christmas cake. 16-20 slices