Cathedral Christmas Cake
This spectacular Christmas fruitcake has the merest hint of batter — just enough to hold together the jewel-like combination of fruit and nuts. We call it Cathedral Cake because the colourful glacé fruits look like the stained glass windows of a cathedral.
1 hour 30 min mins
makes 1 loaf cake
1 cup glacé cherries
1 cup glacé pears or peaches
1 cup glacé apricots
1 cup glacé pineapple or figs
1/4 cup glacé ginger
1 cup whole brazil nuts
1 cup plain flour
1 tsp mixed spice
4 eggs, lightly beaten
1/2 cup caster sugar
2 tbsp brandy
1 cup walnut pieces, or halves
2 tbsp apricot jam
1 tsp brandy
Preheat oven to 150°C fanbake and line a 23cm x 14cm loaf tin with baking paper.
Coarsely chop the dried fruit and ginger and combine with the nuts in a bowl.
Mix the flour and spice through the fruit.
In a separate bowl, lightly beat the eggs with the sugar and brandy.
Add to the fruit mixture and stir. Spread into the lined loaf tin and bake for 1½ hours.
To make the glaze, warm the apricot jam and stir in the brandy.
Brush over the cake while the cake is still warm.
Storage: This cake will keep in an airtight container for several weeks.