AVOCA’s scrumptions, traditional Glazed Fruit and Nut Whiskey Cake is the perfect marriage of flavours and a cherished staple during the Christmas season.

 

 

 

 

 

INGREDIENTS

Fruit Mix

120g sultanas

120g raisins

120g currants

50g cherries

25g mixed peel

1 dessert spoon of Whiskey

Grated zest of ½ an orange

Grated zest of ½ a lemon

 

Cake Batter

3 eggs – beaten

130g plain flour

100g butter

Half a large apple grated

60g ground almonds

50g light brown sugar

50g dark brown sugar

20g nibbed almonds

1 level teaspoon of mixed spice

1 good pinch of ground cinnamon

 

Topping

60g of Nappage or apricot jam                                                            

60g whole glace cherries

50ml Whiskey

30g flaked almonds

25g whole almonds       

 

METHOD:                                                                                  

  1. Rinse the dried fruits for the cake in warm water and mix well. Place in a large container with the orange & lemon zest and whiskey and macerate overnight.
  2. Grate the apple and add to the fruit
  3. Cream butter the sugar in a food mixer until pale & fluffy.
  4. Add in one third of the beaten eggs and mix until combined.
  5. Add in one third of the flour, ground almonds and spices and mix until combined.
  6. Repeat with eggs and flour until evenly combined
  7. Add the fruit mix and fold in gently – do not overmix.
  8.  For the topping, mix the half of the cherries and flaked and whole almonds with half of the whiskey. Keep the other half for drizzling over the cake when you remove it from the oven.
  9. Lightly grease a 5-inch cake tin and line with parchment paper.
  10. Add the cake mixture and smooth the top down with a rubber spatula, dip it in water beforehand to stop it from sticking.
  11. Once cooled, drizzle the cake with the remaining whiskey while warm, heat the nappage/apricot jam and drizzle over the remaining nuts and cherries.

COOKING:                                                                                                                                           

  • Bake at 130˚C for 2 hours, then reduce to 110˚C for 40-60 minutes.
  • Remove from oven when a skewer inserted into the middle of the cake comes out clean.
  • Remove the cake from the tin and place on a wire rack and let it cool.

 

ASSEMBLE:                                                                                                            

  • Once cooled, drizzle the cake with the remaining Whiskey while warm,
  • heat the Nappage / apricot jam and drizzle over the nuts and cherries.