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Recipe

Glace wreath cake

Mar 29, 2012 1:00pm
  • 25 mins preparation
  • 1 hr 15 mins cooking
  • Serves 15
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Ingredients

Glace wreath cake
  • 200 gram packet red glace cherries
  • 200 gram packet green glace cherries
  • 250 gram packet glace peaches
  • 125 gram packet glace ginger
  • 250 gram pecan halves
  • 250 gram whole macadamias
  • 125 gram butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 2 tablespoon brandy
  • 2 teaspoon vanilla extract
  • 1 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • toffee drizzle, to serve (recipe follows)
Toffee Drizzle
  • 1 cup caster sugar
  • 1/4 cup water

Method

Glace wreath cake
  • 1
    Preheat oven to slow, 150°C. Lightly grease a 24cm rum baba (or ring) pan and dust with flour.
  • 2
    In a large bowl, combine glace fruit and nuts. Spread one-quarter mixture in base of pan.
  • 3
    In a medium bowl, using an electric mixer, cream butter and sugar. Beat in eggs, one at a time, until pale and creamy. Beat in brandy and vanilla.
  • 4
    Sift flour, baking powder and spices together. Lightly fold into creamed mixture until just combined. Lightly stir in remaining glace fruit mixture.
  • 5
    Spoon mixture into pan, pressing down lightly. Tap pan on bench. Bake 1 1/2 hours, until cooked when tested with a skewer. Cool completely in pan.
  • 6
    Unmould and wrap in foil. Set aside 3-5 days before slicing.
  • 7
    Serve drizzled with toffee. (See recipe below)
Toffee Drizzle
  • 8
    To make Toffee Drizzle; combine with water in a medium saucepan.
  • 9
    Stir over a low heat until sugar dissolves, then boil 8-10 minutes, until edges turn golden. Drizzle over cake.

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