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    Sunday, January 03, 2016

    Golden orange and apricot fruitcake Recipe

    Golden orange and apricot fruitcake Recipe 
     250g unsalted butter, softened
     1 1/4 cups (275g) caster sugar
     5 eggs
     1 1/2 cups (225g) plain flour
     1/2 cup (75g) self-raising flour
     2 teaspoons powdered gelatine
     500g assorted sliced glace fruit, to decorate
    Fruit mixture
     300g sultanas
     250g dried Greek white figs, finely chopped*
     150g glace pear or quince, finely chopped
     150g glace apricots or peaches, finely chopped
     100g glace orange peel, finely chopped
     100g blanched almonds, halved
     200ml Grand Marnier or other orange-flavoured liqueur
     Finely grated rind of 1 orange
     1 teaspoon vanilla extract
    Golden orange and apricot fruitcake Recipe 
    Step 1
    For fruit mixture, combine all ingredients in a bowl. Cover and stand at room temperature overnight.
    Step 2
    Preheat oven to 150C. Grease 4, 8 x 18cm loaf tins, then line bases with baking paper.
    Step 3
    Using an electric mixer, beat butter and sugar until just combined. Add eggs, 1 at a time, beating until just combined. Sift flours over cake mixture. Add fruit mixture and stir well to combine. Spoon batter among prepared tins. Smooth tops then bake for 1 hour 20 minutes. Stand cakes in tins for 10 minutes before turning out on to a wire rack to cool. Once cool, wrap in plastic wrap and store in an airtight container in the fridge for up to 1 month.
    Step 4
    To decorate, sprinkle gelatine over 1/3 cup water in a small heatproof cup. Place cup in a saucepan of simmering water and stir until dissolved. Top cakes with slices of glace fruit then brush with gelatine mixture. Stand for 30 minutes to set.

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    Item Reviewed: Golden orange and apricot fruitcake Recipe Rating: 5 Reviewed By: Mrs. Chef
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