special fruit and nut cake
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Special Fruit and Nut cake

Packed with fruit and nuts this easy to make and decorate cake tastes delicious and looks stunning. Special enough for any special occasion or festive table.
Course Cake
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 -16
Author Jacqueline Bellefontaine

Ingredients

  • 200 g candied pineapple cut into small chunks (7oz)
  • 200 g no-soak dried apricots chopped (7oz)
  • 100 g glacé cherries halved (3½oz)
  • 100 g candied peel chopped (3½oz)
  • 50 g glacé ginger chopped (2oz)
  • 50 g pecan nuts coarsely chopped (2oz)
  • 50 g brazil nuts coarsely chopped (2oz)
  • 50 g pistachio nuts (2oz)
  • 250 g light muscovado sugar (9oz/ 1 1/8 cups)
  • 250 g butter softened (9oz)
  • 4 eggs
  • 280 g plain flour (10oz/2¼ cups)
  • 80 g ground almonds (3oz/¾ cup)
  • 100 ml tropical fruit or pineapple juice (4 floz/~½cup)

to decorate

  • 125 g golden caster sugar (4oz/⅔ cup)
  • 1 tsp golden syrup
  • 100 ml water (4 floz/~½cup)
  • 4 –5 glacé pineapple rings
  • 6 –8 no-soak dried apricots
  • 6 –8 glacé cherries
  • few strips of candied peel
  • 6 –10 Brazil nuts
  • 6 –10 pecan nuts
  • a few pistachios

Instructions

  • Prepare the fruit and nuts as above. Preheat the oven to 150℃ /130℃ fan/ gas mark 2. Grease and line a 20cm deep round cake tin.
  • Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add a little of the flour if the mixture starts to curdle.
  • Fold in the flour, ground almonds and fruit juice. Then Finally fold in the fruit and nut.
  • Pile the cake mixture into the prepared cake tin and level the top.
  • Bake in the preheated oven for 2 hours until golden and firm to the touch and a skewer inserted into the centre comes out clean.
  • Meanwhile, place the caster sugar, syrup and water in a saucepan and heat gently, stirring until the sugar dissolves. Bring to the boil and continue to boil for a few minutes until syrupy.
  • Remove from the heat and add the fruit for decorating. Leave to soak while the cake cooks and cools.
  • When the cake is cooked, allow to cool in the tin for about 15 minutes, then carefully transfer to a wire rack to cool completely.
  • Once the cake has cooled, brush the top of the cake with some of the syrup and arrange the fruit on top of the cake.