Cherry & Almond Christmas Cake

Directions

Combine the sultanas, cherries, peel, apricot, almonds, ginger, liqueur and brandy in a glass or ceramic bowl.

Cover with plastic wrap and set aside for 8 hours or overnight to macerate.

Preheat oven to 150°C.

Brush a deep, square 18cm (base measurement) cake pan with melted butter to lightly grease.

Line the base and sides with 2 layers of non-stick baking paper.

Place apple, sugar, eggs, egg whites and orange rind in a bowl.

Use a whisk to mix until combined.

Add fruit mixture and use a wooden spoon to mix well.

Sift over combined flours and stir until combined.

Spoon cake mixture into prepared pan.

Tap the pan on the benchtop to settle mixture and smooth the surface.

Arrange the extra cherries and almonds over the surface in a flower pattern.

Bake in oven for 2 hours or until a skewer inserted into the centre comes out clean. Remove cake from oven.

Pour the extra liqueur over the cake.

Wrap the pan in 2 clean tea towels and set aside to cool completely.

Turn the cake out onto a wire rack.

Cut into slices to serve.

Notes & tips

This cake will keep for up to 1 month.

Wrap in plastic wrap and store in an airtight container.