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Stained-glass fruit cake
Stained-glass fruit cake
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Prep Time:
780 minutes
Cook Time:
120 minutes
Total Time:
900 minutes
Prepare festive Christmas cake with macerated boozy fruits the day prior.
Ingredients:
  • 125g dried peaches, finely chopped
  • 125g dried pineapple pieces, finely chopped
  • 250g dried apricots, finely chopped
  • 125g dried golden apple chunks, finely chopped
  • 125g dried cranberries, finely chopped
  • 185ml brandy
  • 250g butter, softened
  • 220g caster sugar
  • 4 Free Range Eggs
  • 250g plain flour
  • 80g almond meal
Instructions:
  • Mix together the peach, pineapple, apricot, apple, cranberry, and 1/2 cup (125ml) brandy in a bowl. Let sit for 3 hours or overnight, stirring occasionally to soak up the flavors.
  • Preheat your oven to 150C. Grease a 22cm round cake pan that is 6cm deep and line it with two layers of baking paper, allowing 5cm of paper to extend above the pan's edge.
  • Beat together the butter and sugar with an electric mixer until just combined. Gradually add the eggs one at a time, beating after each addition until just combined. Sift in the flour and almond meal, then mix in the fruit mixture until well combined. Pour the batter into the prepared pan and smooth the surface using the back of a spoon.
  • Bake for 2 hours or until a skewer inserted in the center comes out clean, ensuring the top doesn't brown too quickly by loosely covering with foil. Drizzle the remaining brandy over the cake, then wrap the pan in foil. Invert the cake onto a clean surface, let it cool, and slice into wedges to serve.

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