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Fruit cakes with caramel and almond topping
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Impress with this irresistible recipe!
Ingredients:
  • 320g (2 cups) sultanas
  • 250g Greek dried white figs,(see note) finely chopped
  • 150g pitted dates, finely chopped
  • 150g dried apricots, finely chopped
  • 100g glace orange peel
  • 100g blanched whole almonds, split in half
  • 150ml Grand Marnier (see note)
  • 1 orange, zested
  • 250g unsalted butter, softened
  • 275g (1 1/4 cups) caster sugar
  • 5 eggs
  • 200g (1 1/3 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 0.63 gm ground nutmeg
  • 0.63 gm ground cinnamon
  • 440g (2 cups) caster sugar
  • 320g (2 cups) blanched whole almonds
Instructions:
  • Preheat your oven to 150C. Grease and line your cake pans with baking paper.
  • In a bowl, mix together fruits, almonds, Grand Marnier, and orange zest. Let it sit while you prepare the rest of the cake.
  • With an electric mixer, combine butter and sugar until just mixed. Add eggs one at a time, mixing well after each addition. Sift flours and spices into the mixture, add fruit mix, and stir until well combined. Divide batter among pans, bake for 1 hour and 20 minutes or until a skewer comes out clean. Let it cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • In a small pan over low heat, combine sugar and 2/3 cup (180ml) water until sugar dissolves, then boil until golden caramel color. Stir in nuts and spoon over cakes. Let sit for 10 minutes until topping hardens. Store cakes in an airtight container in the fridge for up to 1 month.

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