When making the cake, choose a large saucepan to heat the butter/fruit mixture so you can use it as a bowl when adding the flour.
Ingredients
| 175 g | Butter, chopped |
| 200 g | Dark muscovado sugar |
| 750 g | Dried fruit, mixed (Main) |
| 1 | Orange, finely grated rind only |
| 1 | Lemon, finely grated rind only |
| ⅓ cup | Orange juice |
| ⅓ cup | Kirsch, or other liqueur (Main) |
| 3 large | Eggs, lightly beaten |
| 200 g | High grade flour |
| ½ tsp | Baking powder |
| 1 tsp | Ground cinnamon |
| 1 tsp | Mixed spice |
| ½ tsp | Allspice |
| 70 g | Ground almonds |
| ¼ cup | Kirsch, or other liqueur, extra, for drizzling over cooked cake |
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Directions
- Place the first 7 ingredients a large heavy saucepan and slowly bring to the boil, stirring until the butter is melted. Poach for 10 minutes. Cool. This can be prepared a day ahead.
- Preheat the oven to 150C. Lightly grease and line a heavy 20cm round cake pan with baking paper.
- Stir the eggs into the cold fruit mixture. Sift in the flour, baking powder and spices together. Stir in the ground almonds.
- Pour into the prepared cake pan and smooth the top with a wet hand. Bake for 1¾ hours or until a skewer inserted in the centre comes out clean.
- Using a fine skewer, make holes over the warm cake. Drizzle with the extra liqueur. Cool in the pan. Wrap in foil and store in a cool place.
