- 175g butter, chopped
- 200g shaded muscovado sugar
- 750g luxury blended dried fruit (one that capabilities blended peel and glacé cherries)
- finely grated zest and juice of 1 orange
- finely grated zest of 1 lemon
- 100ml/3½ fl ouncescherry brandy or brandy plus 4 tbsp more
- 85g macadamia nut
- 3 vast eggs, evenly overwhelmed
- 85g ground almond
- 200g easy flour
- ½ tsp baking powder
- 1 tsp ground blended spice
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
Set up the butter, sugar, fruit, zests, juice and 100ml/3½fl ouncesbrandy in a vast pan. Raise slowly to the boil, stirring unless the butter has melted. Lower the warmth and bubble for 10 minutes, stirring every so most steadily.
Enjoy the pan from the warmth and depart to frosty for half-hour.
Within the intervening time, preheat the oven to 150C/gas 2/ fan 130C and line a 20cm spherical cake tin. Toast the nuts in a dry frying pan, tossing them unless evenly browned, or in the oven for 8-10 minutes – retain an perceive on them as they burn simply. When they are frosty, slash roughly. Dash the eggs, nuts and ground almonds into the fruit combination and combine properly. Sift the flour, baking powder and spices into the pan. Dash in gently, unless there are no traces of flour left.
Spoon the aggregate into the tin and tender it down evenly – you are going to salvage this is most sensible with the abet of a metal spoon which has been dipped into boiling water.
Bake for Forty five minutes, then flip down the warmth to 140C/gas 1/ fan120C and cook dinner for an further 1-1¼ hours (about an further 1¾ hours in the occasion you’ve a gas oven) unless the cake is shaded golden in look and firm to the touch. Duvet the high of the cake with foil if it begins to darken an excessive amount of. To test the cake is done, insert a dazzling skewer into the centre – if it comes out shipshape, the cake is cooked.
Style holes all around the warm cake with a dazzling skewer and spoon the additional 4tbsp brandy over the holes unless it has all soaked in. Leave the cake to frosty in the tin. When it be cold, clutch away it from the tin, peel off the liner paper, then wrap first in baking parchment after which in foil. The cake will retain in a cupboard for up to just a few months or that you have to freeze it for six months.