Name: Golden orange and apricot fruitcake
Prep time: 545 min
Cook time: 80 min
Total time: 625 min
Yield: 1
Ingredients: 250g unsalted butter, softened; 275g caster sugar; 5 eggs; 225g plain flour; 75g self-raising flour; 6.00 gm powdered gelatine; 500g assorted sliced glace fruit, to decorate; 300g sultanas; 250g dried Greek white figs, finely chopped*; 150g glace pear or quince, finely chopped; 150g glace apricots or peaches, finely chopped; 100g glace orange peel, finely chopped; 100g blanched almonds, halved; 200ml Grand Marnier or other orange-flavoured liqueur; Finely grated rind of 1 orange; 4.40 gm vanilla extract

Golden orange and apricot fruitcake

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Prep Time:
545 minutes

Cook Time:
80 minutes

Total Time:
625 minutes

Delicious lighter-style cake perfect for pairing with cream and berries or bringing to a festive Christmas picnic.

Ingredients:

250g unsalted butter, softened
275g caster sugar
5 eggs
75g self-raising flour
6.00 gm powdered gelatine
500g assorted sliced glace fruit, to decorate
300g sultanas
250g dried Greek white figs, finely chopped*
150g glace pear or quince, finely chopped
150g glace apricots or peaches, finely chopped
100g glace orange peel, finely chopped
100g blanched almonds, halved
200ml Grand Marnier or other orange-flavoured liqueur
Finely grated rind of 1 orange
4.40 gm vanilla extract

Instructions:

In a bowl, mix all the fruit mixture ingredients together. Cover and let sit at room temperature overnight.
Preheat the oven to 150C. Grease 4 loaf tins (8 x 18cm) and line the bases with baking paper.
With an electric mixer, blend butter and sugar until mixed. Incorporate eggs one at a time, mixing after each addition. Sift flours over the batter, then add fruit mixture and stir until combined. Divide batter into tins, then bake for 1 hour and 20 minutes. Let cakes sit in tins for 10 minutes, then transfer to a wire rack to cool. When cooled, wrap in plastic wrap and store in the fridge for up to 1 month.
For a lovely finishing touch, gently sprinkle gelatine over 1/3 cup of water in a small heatproof cup. Let it dissolve by placing the cup in a saucepan of simmering water and stirring gently. Proceed to top your cakes with slices of glace fruit, followed by a delicate brush of the gelatine mixture. Allow it to set for 30 minutes.

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