Recipe

Wreath cake

May 27, 2013 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Makes 1 Item
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Ingredients

Wreath cake
  • 1 cup cherries
  • 1 cup mixed chopped dried apricots and dried pineapple
  • 1/2 cup ginger, halved
  • 2 tablespoon orange-flavoured liqueur
  • 1 cup roasted hazelnuts
  • 1 cup pecans, toasted
  • 1/2 cup plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 2 tablespoon brown sugar
  • 60 gram butter, melted
  • 1 egg, lightly beaten
  • 1/2 cup apricot jam

Method

Wreath cake
  • 1
    Preheat oven to 160°C/140°C fan forced. Grease a 20cm (base diameter) ring pan. Line base with baking paper.
  • 2
    Combine fruit, liqueur and nuts in a large bowl. Sift flour, cinnamon, baking powder and brown sugar over fruit; add butter and egg. Fold until just combined.
  • 3
    Spoon mixture into prepared pan; smooth surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 10 minutes; turn out onto a wire rack to cool.
  • 4
    Turn cake right-side up. Heat jam in a small saucepan; pass through a coarse sieve. Brush top and sides of cake with jam. Cut into slices to serve.

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