Indulgent Chunky Christmas Cake
Preparation Time: 25 minutes
Cooking Time: 1 hour 25 minutes
150g Sunbeam Whole Turkish Apricots, (reserve 10 for decoration)
150g Sunbeam Brazil Nuts
100g Sunbeam Glace Cherries (reserve 6 for decoration)
120g Sunbeam Blanched Almonds (reserve 6-8 for decoration)
110g Sunbeam Macadamias
100g Angus Park Dried Apples, (reserve 6 for decoration)
100g Angus Park Pears, (reserve 4 for decoration)
100g Angus Park Figs
200g Dark chocolate
½ cup brown sugar
100g butter softened
¼ cup self-raising flour
½ cup plain flour
1 tbsp orange liqueur*
¼ cup apricot jam
2 tbs caster sugar
3 tsp orange liqueur
Preheat oven to 150°C
1. In a large bowl combine coarsely chopped fruit, nuts and chocolate.
2. Using an electric mixer beat eggs and brown sugar until thick and creamy. Add softened butter and beat for 30 seconds. Stir in sifted flours and liqueur until well combined. Pour mixture onto fruit and nuts and gently mix until well coated.
3. Spoon into a greased and baking paper lined 21cm x 13cm x 7cm deep loaf pan and bake for 1 hour 25 minutes. Allow to stand in pan for 15 minutes before turning out onto a wire rack to cool completely.
4. Gently heat glaze ingredients in a small saucepan until sugar is dissolved. Increase heat and boil glaze for 45 seconds – do not stir. Strain glaze then drizzle a little of the glaze on top of the cake and arrange reserved fruits and nuts decoratively. Drizzle with remaining glaze. Serve cut into thick slices.
Tip: Orange juice can be substituted for Orange liqueur