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Wreath cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Festive Christmas cake with dried fruits, nuts, and a sweet apricot jam drizzle.
Ingredients:
  • 75.00 gm self-raising flour
  • 1.25 gm ground cinnamon
  • 60g butter, melted
  • 1 egg, lightly beaten
  • 4.40 gm vanilla essence
  • 125.00 ml chopped dried pear
  • 62.50 ml chopped sweetened dried pineapple
  • 62.50 ml craisins
  • 100g glace cherries
  • 62.50 ml chopped uncrystallised ginger
  • 180 g macadamias
  • 125.00 ml pecans, roughly chopped
  • 62.50 ml apricot jam
Instructions:
  • 1. Preheat the oven to 160C or 140C fan. Grease a 20cm ring tin and line the base with baking paper. Combine flour and cinnamon in a large mixing bowl, then mix in brown sugar. Gently blend in butter, egg, and vanilla essence until combined.
  • Combine fruit, ginger, and nuts in a bowl, gently mix until well distributed. Transfer mixture into the prepared baking tin and even out the top. Bake for 1 hour until golden brown and firm. Let it rest in the tin for 15 minutes, then carefully remove onto a wire rack, platter, or cutting board. Invert onto another wire rack to cool completely.
  • In a small saucepan, heat the apricot jam until it becomes runny. If you prefer, you can also heat it in the microwave. Strain the jam through a sieve to remove any solids, then brush the smooth jam over the cake's surface. Allow it to set for 15 minutes. Store the cake in an airtight container for up to 1 week.

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