Sumptuous dessert

A cake tops it alt, completes a meal, an occasion. This delicious fruitcake will make the perfect dessert for Christmas dinner.

INGREDIENTS
250g butter
4 eggs
350g wheat flour
230g dark brown sugar
2 tbs baking powder
160g sultanas
100g currants
250g chopped glazed cherries
45g glazed apricots
80g coarsely crushed cashew nuts
1tbs grated lemon rind
3tbs treache
1tbs ginger
1tbs mixed spice
1tbs cinnamon
250ml brandy or rum

Processing method

Put the fruit in a bowl with the brandy and soak overnight.
Pre-heat oven to 160 degrees Celsius. Grease the baking tin 20cm round. Cream the butter and sugar.
Add in the treache and rind.
Add the eggs, beating after each addition.
Stir in the fruit and the sifted flour and spices.
Spoon into the baking tin and smooth the surface.
Tap the tin to remove air bubbles.
Bake for 1 hour 45 minutes – 2 hours or until skewer comes out clean.

Icing—frosting
3 egg whites
500 g icing sugar
2-3 tbs lemon juice

Method
Lightly beat the egg white with a wooden spoon.
Gradually add the icing, beating to a smooth paste.
Add the lemon juice
Spread the icing on the cake with a pallet knife.
Pat the icing with the knife to make peaks/frosting.
Decorate with holly leaves and red berries.

Recipe courtesy of Matthew Cathua of Valentine Cake House

END: BL18/75