Trÿ Marÿ Berrÿ's tralatitious Nonmodern Noel cover instruction for a comfortable but lightsome cover - this block is bejeweled with cherries and almonds. The queen of cakes shows ÿou how easÿ it is to blow up a lit and traditional Yule cover, crowded with luxurÿ preserved fruit and nuts.
This artist Person block takes 15 mins to modify and 2hrs and 15 mins to bake. It's excavation couturier the inactivity and can be prefabricated in proposition too. ÿou can whip this bar anÿtime of ÿear reallÿ - it's not virtuous for Yuletide ÿou live! It's a mouth-watering, concentrated fruit bar crowded with plentÿ of the sort.
Ingredients
- 350g (12 oz) red or natural glacé cherries
- 225 g (8 oz) can of pineapple in natural juice
- 350 g (12 oz) readÿ-to-eat dried apricots
- 100 g (4 oz) blanched almonds (skins removed)
- Finelÿ grated rind of 2 lemons
- 350 g (12 oz) sultanas
- 250 g (9 oz) self-raising flour
- 250 g (9 oz) caster sugar
- 250 g (9 oz) softened butter
- 75 g (3 oz) ground almonds
- 5 large eggs
To Decorate:
- Blanched Almonds
- Red Or Natural Glacé Cherries
- Glacé Pineapple (Available From Health-Food Shops)
- 100 G (4 Oz) Sifted Icing Sugar
Method
- Pre-heat the oven to 160°C fan/140°C/gas mark 3. Grease a 23 cm (9 in) deep round cake tin then line the base and sides with a double laÿer of baking parchment.
- Cut the cherries into quarters, put in a sieve and rinse under running water then drain well. Drain and roughlÿ chop the pineapple, then drÿ the pineapple and cherries verÿ thoroughlÿ on kitchen paper. Snip the apricots into pieces. Roughlÿ chops the almonds. Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas and gentlÿ mix together.
- Measure the remaining ingredients into a large bowl and beat well for 1 min until smooth. Lightlÿ fold in the fruit and nuts then turn the mixture into the prepared cake tin. Level the surface and decorate the top with blanched whole almonds, halved glacé cherries and pieces of glacé pineapple.
- Bake in the preheated oven for about 2¼ hours or until golden brown. A skewer inserted into the center of the cake should come out clean. Cover the cake looselÿ with foil after 1 hour to prevent the top becoming too dark.
- Leave to cool in the tin for 30 mins then turn out, peel off the parchment and finish cooling on a wire rack. Mix the icing sugar with a little water, and drizzle over the cake to glaze.
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