Prep. Time: 5 – 10 minutes
Baking Time: 1 – 1½ hours
Freezing Time: 30 – 60 minutes
Drying Time: overnight at 50°C
Ingredients:
• 125 – 250 g fruitcake mix
• 125 g dried apricots, chopped
• 300 g mixed nuts
• 200 g ground almonds
• 125 ml (½ cup) cake flour
• 5 ml (1 teaspoon) baking powder
• Pinch of salt
• 3 extra-large eggs
• 60 ml (¼ cup) honey
• 10 ml (2 teaspoons) vanilla essence
• 3 drops almond essence
Method:
- Preheat the oven to 150°C. Line a 28 x 11 cm loaf tin with baking paper and grease.
- Mix the fruitcake mix, apricots, mixed nuts and ground almonds in a large bowl.
- In a separate bowl sift together the cake flour, baking powder and salt and mix with the fruit mixture.
- Whisk together the eggs, honey and essences. Mix with the flour mixture and turn into the tin. Bake for 1 – 1½ hours or until done. Leave to cool in the tin. Freeze for 30 – 60 minutes or until cold and firm.
- Turn out and cut into paper-thin slices with a bread knife.
- Arrange in a single layer on a baking sheet and dry at 100°C or overnight at 50°C.
- Store in an airtight container. Serve with strong coffee or port and cheese.
You magazine 15 March 2012