A light, moist fruit cake
Preheat oven to 150DegC.
Pick through the sultanas & raisins and remove any stalks. If raisins are large & plump, cut in half, place into a large bowl.
Quarter cherries, roughly cut up the remaining glacé fruit add to the dried fruit.
Add the orange liqueur, cover with plastic wrap & allow to steep overnight - or at least an hour or two.
Place almonds onto a lined baking sheet and roast for about 20 minutes or until slightly browned and aromatic.
Remove from oven, allow to cool then place into an airtight container.
Line a 30cm round or square cake tin with baking paper - be sure to use at least 6 layers on the base of the pan and extend the sides by at least 4-5cm (the cake bakes for between 1½ and 2 hours so the height of the sides and thickness of the base will prevent scorching/burning)
Beat butter and sugar until pale and thick.
Add beaten eggs, one at a time, beating well after each addition.
Put jam into a small bowl & 'loosen' the jam by adding a splash of Cointreau & mix well.
Fold in the fruits, nuts and jam/liqueur into the butter/sugar mixture.
Gradually add sifted flours. (the mixture is quite dense and stiff)
Spoon the mixture into prepared baking tin and level the top with a spatula.
Bake for 1½ hours & check with a skewer. If required return to the oven and cook in 10 minute increments. Keep a watchful eye to prevent overcooking/burning.
Remove from oven & cover tightly with aluminium foil and allow to cool completely.
Once cooled, remove from pan and wrap in clean greaseproof paper then wrap in aluminium foil to maintain freshness.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For a more boozey cake ;-) pierce top of warm cake with a skewer and spoon over added orange liqueur or brandy.
I cut all the glace fruit to roughly the same size, which took an age, but was well worth the effort.
* For a darker cake, substiture dark brown sugar for caster sugar
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