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.
This story is from the November - December 2022 edition of Better Homes & Gardens Australia.
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This story is from the November - December 2022 edition of Better Homes & Gardens Australia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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