Name: Peach & pear fruitcake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 2 x 225g pkts dried apricots, chopped; 2 x 200g pkts dried pears, chopped; 2 x 200g pkts dried peaches, chopped; 250ml (1 cup) brandy; 200g butter, at room temperature; 200g (1 cup, firmly packed) brown sugar; 4 eggs, at room temperature; 225g (1 1/2 cups) plain flour; 115g (3/4 cup) self-raising flour; 2.50 gm ground cinnamon

Peach & pear fruitcake

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Upgrade traditional fruitcake with apricots, peaches, and pears for a golden twist on a classic.

Ingredients:

2 x 225g pkts dried apricots, chopped
2 x 200g pkts dried pears, chopped
2 x 200g pkts dried peaches, chopped
250ml (1 cup) brandy
200g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs, at room temperature
225g (1 1/2 cups) plain flour
115g (3/4 cup) self-raising flour
2.50 gm ground cinnamon

Instructions:

In a glass or ceramic bowl, mix the apricot, pear, peach, and brandy together. Cover with plastic wrap and let it sit for 6 hours or overnight, stirring occasionally to macerate.
Preheat the oven to 150°C. Line the base and two long sides of a 6cm-deep, 12.5 x 24.5cm loaf pan with two layers of non-stick baking paper, ensuring the paper overhangs the sides.
In a large bowl, use an electric beater to blend the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Gently fold in the mixture of flour and cinnamon until just combined, then stir in the apricot mixture.
Transfer the mixture into the prepared pan and level the surface using the back of a spoon. Wrap the pan with 3 layers of newspaper, securing it with kitchen string. Put the pan on a baking tray and bake for 1 1/2 hours. Allow it to cool completely in the pan.

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