Brandy butter and maple syrup fruit cake

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How to make Brandy butter and maple syrup fruit cake

  • Yield : 20
  • Prep Time : 0:20
  • Cook Time : 3:25
  • Total Time : 3:45

Ingredients

  • 1/2 cup brandy
  • 250g butter, chopped
  • 375g packet dried mixed fruit
  • 1 cup raisins, chopped
  • 1 cup dried apricots, chopped
  • 1/2 cup mixed peel
  • 1/4 cup finely chopped glacé ginger
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1 tablespoon finely grated orange rind
  • 1/3 cup orange juice
  • 1/3 cup sweet orange marmalade
  • 1/2 cup maple syrup, plus extra to serve
  • 3 eggs, lightly beaten
  • 3 cups plain flour
  • 2 teaspoons mixed spice
  • 1/4 cup flaked almonds

Method

  • Step 1 Place 1/3 cup brandy, butter, dried fruits, peel, ginger, sugar and 1/2 cup water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until butter is melted. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool.
  • Step 2 Preheat oven to 150C/130C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with 3 layers of baking paper, extending paper 4cm above edge of pan.
  • Step 3 Add rind, juice, marmalade, syrup and egg to fruit mixture. Mix well. Stir in flour and mixed spice, in 2 batches. Pour mixture into pan. Level top. Sprinkle with almonds. Bake for 3 hours or until a small knife inserted into centre of cake comes out clean. Drizzle with remaining brandy. Stand for 5 minutes. Turn pan, upside down, onto a board lined with baking paper. Cool cake in pan overnight.
  • Step 4 Turn cake upright onto a serving plate. Drizzle with extra maple syrup. Serve.

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