This cake is very rich and it can be kept for months if properly taken care of.
Cake tin size: 10″ x 12″ rectangular
Ingredients
- 500g butter
- 500g egg yolks (about 25-26 eggs, depending on size)
- 750g fruits mix
- 200g walnuts - washed, dried and chopped
- 200g cashew nuts - washed, dried and chopped
- 200g almonds - washed, dried and chopped
- 100g dried apricots - chopped
- Orange peel
- 300g soft brown sugar
- 2 tbsp liquid glucose
- 4 tsp vanilla essence
Combined
- 200g glycerine
- 200ml brandy
Sifted together
- 500g plain flour
- 1½ tsp mixed spice
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
Method
- Combine fruits and chopped nuts in an airtight container; add brandy, glycerine and liquid glucose and mix well. Cover and allow to mature for 5-7 days.
- Stir the mixture well everyday. On the day when the seasoned fruits and nuts mixture is to be used, add 100g flour and mix well.
- Line the cake tin with 3 layers of greased, grease-proof paper. Preheat over at 160°C.
- Beat the butter until soft. Add sugar and continue to beat until light and creamy.
- Add egg yolks, one at a time, beating well after each addition. Add vanilla essence.
- Add flour and fruits mixture to the egg mixture. Alternate between flour and fruits and mix well.
- Pour mixture into the prepared cake tin. Level out evenly and bake in preheated oven at 150°C for 45 minutes to 1 hour.
- When the top of the cake is slightly brown, cover with a piece of aluminum foil.
- Lower temperature to 140°C and continue to bake for 2 hours or until a skewer inserted in the center of the cake comes out clean.
- When cake is baked, remove from the over and brush the top evenly with 3 tbsp brandy while the cake is still hot. Wrap the entire cake with a clean tea-towel then leave the cake to cool in the tin.
- Remove the tea-towel after the cake has cooled. Turn out the cake from the tin, remove the lining paper. Cut and wrap with plastic food wrap. After that wrap with aluminum foil.
- Store cake in refrigerator to mature.
Food Notes
- To divide the cake nicely, cut them into 5 pieces at approximately 3.8″ x 5.8″