Name: Golden glacé fruit cake
Cook time: 155 min
Total time: 155 min
Yield: 20
Ingredients: 250 gram butter, softened; 1 cup (220g) caster sugar; 4 eggs; 1 cup (160g) mixed dried fruit; 3/4 cup (150g) glacé cherries, quartered; 1/2 cup (125g) glacé apricots, coarsely chopped; 1/3 cup (85g) glacé peaches, coarsely chopped; 1/2 cup (115g) glacé pineapple, coarsely chopped; 3/4 cup (120g) blanched almonds, roasted, halved; 1 cup (150g) plain flour; 1 cup (150g) self-raising flour; 1/4 cup (60ml) cointreau; 1/4 cup (60ml) apricot jam

Ingredients

250 gram butter, softened

1 cup (220g) caster sugar

4 eggs

1 cup (160g) mixed dried fruit

3/4 cup (150g) glacé cherries, quartered

1/2 cup (125g) glacé apricots, coarsely chopped

1/3 cup (85g) glacé peaches, coarsely chopped

1/2 cup (115g) glacé pineapple, coarsely chopped

3/4 cup (120g) blanched almonds, roasted, halved

1 cup (150g) plain flour

1 cup (150g) self-raising flour

1/4 cup (60ml) cointreau

1/4 cup (60ml) apricot jam

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease deep 22cm-round cake pan or deep 19cm-square cake pan, line base and side(s) with three layers baking paper, extending paper 5cm above side(s).

2.Beat butter and sugar in large bowl with electric mixer until changed to a lighter colour. Beat in eggs, one at a time. Stir in fruit, nuts, sifted flours, liqueur and jam.

3.Spread cake mixture into pan, bake about 2 hours. Cover hot cake with foil, cool in pan.

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Ingredients

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