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Ingredientes
- 150 gm glace cherries
- 150 gm dry figs
- 150 gm apricots
- 150 gm dates
- 150 gm raisins
- 150 gm sultanas
- 50 gm mixed peel minced
- 175 ml dark rum
- 175 gm skinned roasted hazelnuts
- 225 gm butter softened grated rind of 1 lemon
- 225 gm soft dark brown sugar
- 4 x Large eggs beaten
- 2 Tbsp. black treacle
- 225 gm plain white flour
- 10 ml grnd mixed spice
- 3 Tbsp. apricot jam warmed and sieved
- 450 gm white almond paste
- 450 gm readytoroll fondant icing
Direcciones
- Grease and line a deep 200mm round cake tin with a double thickness of greaseproof paper.
- Rinse the glace cherries under cool water to remove all the syrup; drain and dry on kitchen paper.
- Very roughly chop the cherries figs apricots and dates.
- Put all the fruit and the peel in a bowl. Pour on two thirds of the dark rum and leave to soak.
- Finely grind 50g of the hazelnuts in a blender or possibly food processor; roughly chop the remainder.
- In a large mixing bowl beat the butter with the lemon rind till soft and pale. Gradually beat in the sugar till well mixed.
- Slowly beat the Large eggs into the creamed ingredients.
- Add in the treacle beating again till proportionately blended.
- Sift the flour and spice together and fold halt into the creamed mix with the grnd and minced hazelnuts.
- Gently mix in all of the fruit followed by the remaining flour.
- Spoon into the prepared cake tin then level off the surface.
- Tie a band of brown paper around the outside of the tin.
- Brush a little cool water on top of the cake.
- 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.
- Move the plain shelf to the middle of the simmering oven.
- 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.
- 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.
- 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.
- Pierce the surface with a fine skewer and spoon over the remaining rum.
- Leave the cake in the tin for 1 hour then turn out and cold on a wire rack.
- When cool remove all the lining paper and wrap tightly in fresh greaseproof paper and foil.
- Store in a cold dry place for at least 1 week.
- To finish the cake brush the top and sides with the hot apricot jam.
- 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.
- 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.
- Sprinkle a work surface and rolling pin with cornflour.
- 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.
- Dust your hands with cornflour and press the icing onto the sides of the cake; trim off excess at the base.
- Gently rub the surface in a circular movement to buff the icing and make it smooth.
- Apply the ribbon securing with dots of icing and add in decorations of your choice.
- 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.
- 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.
- 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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