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Cathedral Christmas Cake
1 cup green and red glacé cherries, mixed 1 cup glacé pears or peaches 1 cup glacé apricots 1 cup glacé pineapple or figs ¼ cup glacé ginger 1 cup whole brazil nuts 1 cup walnut halves or pieces 1 cup plain flour 1 tsp mixed spice 4 eggs, lightly beaten ½ cup caster sugar 2 tbsp brandy Apricot Glaze 2 tbsp apricot jam 1 tsp brandy
© Annabel Langbein Media
Coarsely chop the dried fruit and ginger and combine with the nuts in a bowl. Mix the flour and spice through the fruit.
In a separate bowl, lightly beat the eggs with the sugar and brandy. Add to the fruit mixture and stir. Spread into the lined loaf tin and bake for 1½ hours.
To make the glaze, warm the apricot jam and stir in the brandy. Brush over the cake while the cake is still warm. This cake will keep in an airtight container for several weeks.
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