Preparation time is 35minutes
Cook time is 2hours
Total time is 2hours 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
16 Ingredients
Toppings
- 1/3 cup apricot Jam
- 1/2 cup pure maple syrup
- 200grams Angas Park fruit salad
- 1 1/2 cups Sunbeam Australian walnuts, roughly chopped
- 1 cup Sunbeam Australian macadamias, roughly chopped
- 1 cup Angas Park Pitted Dates, chopped
- 375grams Sunbeam Mixed Fruit
- 100grams Sunbeam glace cherries
- 1/2 cup Angas park mixed peel
- 2/3 cup plain flour
- 1teaspoons baking powder
- 150grams caster sugar
- 3 eggs (whisked)
- 2tablespoons brandy
- 1/2 cup pure maple syrup
- 1teaspoons Vanilla Extract
Method
Step 1 of 4
Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.
Step 2 of 4
Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.
Step 3 of 4
Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.
Step 4 of 4
For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.
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