Name: Festive fruit and nut cake
Cook time: 105 min
Total time: 105 min
Yield: 24
Ingredients: 1/2 cup (115g) coarsely chopped glacé pineapple; 1/2 cup (125g) coarsely chopped glacé apricots; 1 1/2 cup (250g) seeded dried dates; 1/2 cup (110g) red glacé cherries; 1/2 cup (110g) green glacé cherries; 1 cup (170g) brazil nuts; 1/2 cup (75g) macadamia nuts; 2 eggs; 1/2 cup (110g) firmly packed light brown sugar; 1 tablespoon dark rum; 100 gram (3 ounces) butter, melted; 1/3 cup (50g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; Fruit and nut topping; 1/3 cup (75g) coarsely chopped glacé pineapple; 1/4 cup (55g) red glacé cherries, halved; 1/4 cup (55g) green glacé cherries, halved; 1/4 cup (40g) brazil nuts; 1/4 cup (35g) macadamia nuts; Toffee topping; 1/2 cup (110g) caster (superfine) sugar; 1/4 cup (60ml) water

Festive fruit and nut cake

Drizzled in a toffee syrup and plump with fruit and nuts, this cake will be the centrepiece of your Christmas table.

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Serves 24

Cook

1H 45M

Ingredients

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

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

1 1/2 cup (250g) seeded dried dates

1/2 cup (110g) red glacé cherries

1/2 cup (110g) green glacé cherries

1 cup (170g) brazil nuts

1/2 cup (75g) macadamia nuts

2 eggs

1/2 cup (110g) firmly packed light brown sugar

1 tablespoon dark rum

100 gram (3 ounces) butter, melted

1/3 cup (50g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

Fruit and nut topping

1/3 cup (75g) coarsely chopped glacé pineapple

1/4 cup (55g) red glacé cherries, halved

1/4 cup (55g) green glacé cherries, halved

1/4 cup (40g) brazil nuts

1/4 cup (35g) macadamia nuts

Toffee topping

1/2 cup (110g) caster (superfine) sugar

1/4 cup (60ml) water

Method

1.Preheat oven to 150°C/300°F.Grease 20cm (8-inch) ring pan;line with baking paper, extending paper 5cm (2-inches) over side.

2.Combine fruit and nuts in large bowl.

3.Beat eggs and sugar in small bowl with electric mixer until thick. Add rum, butter and sifted flours; beat until just combined. Stir egg mixture into fruit and nut mixture. Press mixture firmly into pan.

4.To make fruit and nut topping, combine ingredients in medium bowl. Gently press topping evenly over cake mixture.

5.Bake cake, covered, 1 hour. Uncover; bake a further 45 minutes. Stand cake in pan 10 minutes.

6.Meanwhile, make toffee topping. Combine ingredients in small saucepan, stir over heat, without boiling, until sugar dissolves ;bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 10 minutes or until mixture is a golden colour. Remove from heat; stand until bubbles subside before using.

7.Turn cake, top-side up, onto wire rack over oven tray; drizzle with toffee topping.

Store cake in an airtight container for up to one month. Cake not suitable to freeze. Refrigerating it helps make cutting easy, and it can be sliced finely if you use a sharp serrated or electric knife.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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