Cherry and almond christmas cake Recipe
Ingredients
260g (1 1/2 cups) sultanas
250g glace cherries, quartered
95g (1/2 cup) mixed peel
80g (1/2 cup) chopped dried apricots
65g (1/2 cup) slivered almonds
1 x 100g pkt sucrose-free ginger (Buderim Ginger brand), chopped
2 tablespoons Amaretto liqueur
1 tablespoon brandy
Melted butter, to grease
1 x 140g ctn apple fruit puree (Goulburn Valley brand)
100g (1/2 cup) caster sugar
2 eggs
3 egg whites
2 teaspoons finely grated orange rind
150g (1 cup) plain flour
75g (1/2 cup) self-raising flour
45g (about 9) glace cherries, extra, halved
30g (about 30) whole blanched almonds
1 tablespoon Amaretto liqueur, extra
Cherry and almond christmas cake Recipe
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

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