Festive fruit loaf

15 servings Preparation: 10 mins, Cooking: 1 hr 30 mins By Food24
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Ingredients (17)

90.00 g apricots — dried, chopped
200.00 g glacé cherries — whole red
100.00 g lemon — candied peel
125.00 ml sultanas
125.00 ml dates — or currant, chopped
100.00 g brazil nuts — roughly chopped
100.00 g almonds — whole blanched, chopped
100.00 g pecan nuts — chopped
100.00 g almonds — ground
100.00 ml flour — cake
2.00 ml baking powder
0.00 salt — just a pinch
3.00 eggs — extra-large
30.00 ml honey
10.00 ml vanilla — essence
2.00 almond essence
0.00 brandy
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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.

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