Festive fruit loaf

Recipe from: 10/18/2007 12:00:00 AM

Ingredients 17
Servings 15
Time 10

Ingredients

  • 90
    g
    dried apricots, chopped
  • 200
    g
    whole red glacé cherries
  • 100
    g
    candied lemon peel
  • 125
    ml
    sultanas
  • 125
    ml
    chopped dates or currants
  • 100
    g
    brazil nuts, roughly chopped
  • 100
    g
    whole blanched almonds, roughly chopped
  • 100
    g
    pecan nuts, chopped
  • 100
    g
    ground almonds
  • 100
    ml
    cake flour
  • 2
    ml
    baking powder
  • pinch of salt
  • 3
    extra-large eggs
  • 30
    ml
    honey
  • 10
    ml
    vanilla essence
  • 2
    drops almond essence
  • brandy
 

Method

90
 
Preheat the oven to 150 °C. Line a medium-size cake tin with baking paper and grease the paper. Mix the fruit and nuts. Sift the cake flour, baking powder and salt over the mixture and mix. Whisk together the eggs, honey and essences. Fold the egg mixture into the fruit mixture and spoon the mixture into the prepared tin, spreading it evenly. Bake for about 90 minutes or until done and firm. Take care the edges of the cake don?t burn, if the edges are browning too quickly turn down the heat slightly. Leave to cool in the tin before turning out and removing the baking paper. Sprinkle with brandy and wrap in foil. The cake will keep for up to three months if stored, wrapped in an airtight container.
To Serve
Slice the cake thinly and arrange on a cheese platter with a selection of cheeses such as Parmesan, blue cheese and soft cream cheeses. Serve with port, sherry or rosé wine.
 

Read more on: bake  |  fruit
 

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