TWELVE DELICIOUS DAYS OF CHRISTMAS

Let a classic carol inspire you to create sweet treats for the season to serve up or gift

PEAR, APRICOT AND ALMOND FRUIT CAKE 

Preparation time 11/4 hours plus 1 hour standing

Cooking time 2 hours

Makes 20cm round cake or six 10cm round cakes

275g dried pears, finely chopped

125g dried apricots, finely chopped 2 Tbsp crystallised ginger, finely chopped

1/2 cup slivered almonds, toasted

1/2 cup pistachios, roughly chopped Finely grated zest of 1 lemon

1/4 cup rum (or orange or apple juice), plus 1/4 cup extra, to brush

Melted butter, to grease

1½ cups plain flour

1½ tsp baking powder

1/2 cup almond meal

250g unsalted butter, softened

3/4 cup caster sugar

1/4 cup brown sugar

4 free-range eggs

Edible gold leaf and candied pear  slices (see recipe, below right), to serve

HONEY ICING

1 Tbsp honey

1/4 cup boiling water

3 cups pure icing sugar, sifted 

STEP 1 Put dried fruit, ginger, nuts, zest and rum in a large bowl. Stir to combine, cover and stand for 1 hour or overnight.

STEP 2 Preheat oven to 130°C fan-forced (150°C conventional). Grease a deep 20cm round cake tin or six 10cm round cake tins with melted butter and line with baking paper.