Finely chop any large dried fruits, such as apricots and prunes.
Ingredients
| 1 ⅕ kgs | Dried fruit, mixed (Main) |
| ½ cup | Orange juice |
| ½ cup | Brandy (Main) |
| 250 g | Butter, or Olivani, at room temperature (Main) |
| 300 g | Light brown sugar |
| 5 large | Eggs |
| 250 g | Gluten-free flour (Main) |
| 1 tsp | Ground cinnamon |
| 1 tsp | Ground mixed spice |
| 1 pinch | Salt |
| 1 handful | Blanched almonds, optional |
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Directions
- Place the dried fruit in a large bowl. Add the orange juice and brandy and mix well. Cover and soak overnight.
- Next day, preheat the oven to 150C. Line the base and sides of a greased 23cm-25cm round spring-form cake pan with baking paper.
- Beat the butter or Olivani and sugar together, until creamy. Add the eggs one at a time beating well after each addition. (A little of the flour can be added to prevent the mixture from curdling.) Sift the flour, spices and salt into a bowl then add to the sugar mixture alternately with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet hand. Decorate the top with the blanched almonds, if using.
- Bake for about 2¼hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.
