Preparation time is 30minutes
Cook time is 2hours 30minutes
Total time is 3hours
Serve is for 12 people
Difficulty level: 4 out of 4
14 Ingredients
- 1kilograms Sunbeam Mixed Fruit
- 150grams Sunbeam Glacé Cherries
- 140grams walnuts, save 70g blanched almonds, roughly chopped
- 1packets apple, grated (peeled and core removed)
- 3teaspoons golden syrup
- 250milliliter cointreau
- 275grams brown Sugar
- 250grams butter, softened to room temperature, plus extra to grease tin
- 4packets eggs
- 450grams plain flour
- 2teaspoons mixed spice
- 1tablespoons orange, zest, finely grated
- 60milliliter orange juice
- 1teaspoons bicarbonate of soda
Method
Step 1 of 10
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor.
Step 2 of 10
Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Step 3 of 10
Preheat the oven to 150ºC (130ºC fan forced). Very generously grease bundt tin, ensuring butter is in all creases.
Step 4 of 10
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale.
Step 5 of 10
With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Step 6 of 10
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
Step 7 of 10
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Step 8 of 10
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Step 9 of 10
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre.
Step 10 of 10
Allow the cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
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