300g Tropical Wholefoods sun dried apricots chopped into 1cm pieces
70g Tropical Wholefoods dried mango chopped into 1 cm pieces
70g Tropical Wholefoods bogoya banana chopped into 1 cm pieces
70g Tropical Wholefoods sun dried pineapple chopped into 1 cm pieces
70g dates chopped into 1 cm pieces
225g butter at room temperature
225g light muscovado sugar
225g plain flour
4 large eggs
350g glace cherries, halved, rinsed and dried
Grated zest of 2 oranges
370g Apricot Glaze/ Glaze made from Jam
500g Royal Icing
1. Chop the apricot, mango, banana, pineapple and dates into 1 cm pieces.
2. Soak all the dried fruit except the cherries in the brandy in a bowl overnight.
3. The next day, grease and line a 20cm deep round cake tin with a double layer of greased greaseproof paper or parchment paper.
4. Pre-heat the oven to 140C
5. Cream the butter and sugar together in a very large mixing bowl or blender, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended.
6. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper.
7. Bake in the oven for about 3 hours or until the cake is a pale golden colour and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too
brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out. Wrap in greaseproof paper and store in an airtight tin.
8. If you make the cake several months before Christmas, "feed" it three teaspoons of brandy every few weeks. If you make it just before Christmas, feed it every few days with two teaspoons of brandy…..you can prick holes in the top of the cake to allow it to soak through.
9. The week before Christmas, prior to putting on the marzipan, brush the top of the cake with an apricot glaze. You can buy the glaze or you can make this by passing warmed apricot jam through a sieve. Allow to cool before applying as a glaze.
10. Depending on personal taste, roll out about 500g marzipan, and apply several days before you plan to ice the cake.
10. Roll out 500g of royal icing and apply on top of the marzipan.
We love this fruit cake because it uses loads of Tropical Wholefoods dried fruits. You can make it 3 or 4 weeks before Christmas or several months earlier. For a traditional Christmas, you should marzipan, ice and decorate the cake but it is lovely at other times of the year stripped of its seasonal yellow and white coatings!