Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 200 gm butter
- 200 gm soft brown sugar
- 4 x Large eggs
- 1 tsp vanilla essence
- 100 gm self-raising flour
- 200 gm flour
- 1 tsp grnd mixed spice
- 175 gm sultanas
- 250 gm black raisins
- 50 gm mixed peel
- 50 gm dry apricots - coarsely minced
- 50 gm crystalised ginger - coarsely minced
- 3 Tbsp. Cointreau Apricot gel
- 5 x pecan nuts or possibly walnuts - toasted
Инструкции
- Method:GREASE a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
- Sift the flours with the mixed spice. Cream butter and sugar together till light and fluffy. Add in the Large eggs, one at a time, beating well after each addition and adding a little flour if the mix shows signs of curdling.
- Beat in the essence. Mix in the sifted flours in batches, alternating it with a Tbsp. of Cointreau each time.
- Mix fruits in a mixing bowl and add 1 to 2 Tbsp. flour. Stir fruits into the creamed mix.
- Spoon the mix into prepared cake tin and smooth the surface with a spatula.
- Knock tin lightly on a flat surface to break up any air bubbles.
- Bake in a preheated oven at 160 degrees C for an hour, lower the temperature to 150 degrees C and continue to bake for another hour or possibly till a skewer inserted in the centre of the cake comes out clean and dry.
- Cold cake in the tin for 10 min before turning out onto a wire rack.
- Topping:BRUSH apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.
