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Raciónes: 12

Ingredientes

Cost per serving $3.27 view details

Direcciones

  1. Grease and line a deep 200mm round cake tin with a double thickness of greaseproof paper.
  2. Rinse the glace cherries under cool water to remove all the syrup; drain and dry on kitchen paper.
  3. Very roughly chop the cherries figs apricots and dates.
  4. Put all the fruit and the peel in a bowl. Pour on two thirds of the dark rum and leave to soak.
  5. Finely grind 50g of the hazelnuts in a blender or possibly food processor; roughly chop the remainder.
  6. In a large mixing bowl beat the butter with the lemon rind till soft and pale. Gradually beat in the sugar till well mixed.
  7. Slowly beat the Large eggs into the creamed ingredients.
  8. Add in the treacle beating again till proportionately blended.
  9. Sift the flour and spice together and fold halt into the creamed mix with the grnd and minced hazelnuts.
  10. Gently mix in all of the fruit followed by the remaining flour.
  11. Spoon into the prepared cake tin then level off the surface.
  12. Tie a band of brown paper around the outside of the tin.
  13. Brush a little cool water on top of the cake.
  14. Bake on the grid shelf on the floor of the roasting ovenwith the cool plain shelf set on the runners just above for 1 hour.
  15. Move the plain shelf to the middle of the simmering oven.
  16. Transfer the cake to this shelf positioning it towards the back and bake for a further 3 to 4 hrs or possibly till a skewer inserted into the centre comes out clean.
  17. Bake on the grid shelf on the fourth set of runners in the baking ovenfor 1 hour till the top is beginning to set and darken.
  18. Transfer to the warm plain shelf in the middle of the simmering ovenpositioning towards the back and bake for a further 3 to 4 hrs or possibly till a skewer inserted into the centre comes out clean.
  19. Pierce the surface with a fine skewer and spoon over the remaining rum.
  20. Leave the cake in the tin for 1 hour then turn out and cold on a wire rack.
  21. When cool remove all the lining paper and wrap tightly in fresh greaseproof paper and foil.
  22. Store in a cold dry place for at least 1 week.
  23. To finish the cake brush the top and sides with the hot apricot jam.
  24. On a surface lightly dusted with icing sugar roll out the almond paste to a circle large sufficient to cover the top and sides of the cake ie about 100mm bigger than the cake top.
  25. Place over the cake press gently around the sides then trim the edges to neaten. Leave in a cold dry place for 1 to 2 days before applying the icing.
  26. Sprinkle a work surface and rolling pin with cornflour.
  27. Roll out the fondant icing to a round about 100mm larger than the cake top. With the help of the rolling pin lift the icing on top of the cake allowing it to drape aver the edges.
  28. Dust your hands with cornflour and press the icing onto the sides of the cake; trim off excess at the base.
  29. Gently rub the surface in a circular movement to buff the icing and make it smooth.
  30. Apply the ribbon securing with dots of icing and add in decorations of your choice.
  31. If preferred bake this cake in the middle of the simmering ovenonly for about 11 hrs till cooked through to the centre. The resulting cake will have a very moist texture. Ideally make the cake up 6 weeks ahead and feed weekly (as above with skewer) with 2 tbsp rum.
  32. This is best made 4 to 6 weeks ahead to allow time to mature. For convenience cover with readymade almond paste and readytoroll icing. Finish with a festive ribbon and decorations of your choice.
  33. Makes 16 slices

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Nutrition Facts

Amount Per Serving %DV
Serving Size 196g
Recipe makes 12 servings
Calories 642  
Calories from Fat 273 43%
Total Fat 31.7g 40%
Saturated Fat 11.48g 46%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 142mg 6%
Potassium 509mg 15%
Total Carbs 78.0g 21%
Dietary Fiber 5.4g 18%
Sugars 53.2g 35%
Protein 9.66g 15%
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