Recipe

Golden glacé fruit cake

Oct 31, 2010 1:00pm
  • 2 hrs 35 mins cooking
  • Serves 20
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Ingredients

Golden glacé fruit cake
  • 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

Golden glacé fruit cake
  • 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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