serves
16-20
prep
30 minutes
cook
1:45 hour
difficulty
Easy
serves
16-20
people
preparation
30
minutes
cooking
1:45
hour
difficulty
Easy
level
The addition of lemon thyme adds a citrusy hint that complements its rich sweetness beautifully. Serve it simply with a cup of tea or, for a little more sophistication, alongside a cheese plate with a sticky dessert wine.
Ingredients
- melted butter, to grease
- 150 g glace apricots or peaches, cut into sixths
- 150 g glace pears, cut into eights
- 100 g green glacé cherries
- 100 g red glacé cherries
- 75 g glace pineapple, cut into large chunks
- 80 g (½ cup) blanched almonds, lightly toasted
- 75 g (½ cup) Brazil nuts, lightly toasted
- 60 g (½ cup) walnut halves, lightly toasted
- 50 g (⅓ cup) plain flour
- ½ tsp mixed spice
- 2 eggs
- 55 g (¼ cup, firmly packed) brown sugar
- 50 g butter, melted and cooled
- 1 lemon, rind finely grated
- 1 orange, rind finely grated
- 1½ tbsp lemon thyme leaves, finely chopped, plus extra small thyme sprigs, to decorate
- 85 g (¼ cup) apricot conserve
Cooling time: overnight
Standing time: 10 minutes
Instructions
1. Preheat oven to 150°C (130°C fan-forced). Brush a 7.5 cm x 22 cm (base measurement) loaf tin with butter to grease and then line the base and sides with non-stick baking paper.
2. Combine the peaches or apricots, pineapple and pears and three quarters of each of the red and green cherries, almonds, Brazil nuts and walnuts in a large bowl (reserve the remaining for later). Sift together the flour and mixed spice, add to the fruit and nut mixture and stir well to combine evenly.
3. Use a balloon whisk to whisk together the eggs, brown sugar, melted butter, lemon and orange rinds, and lemon thyme. Add to the fruit and nut mixture and use a wooden spoon to stir until evenly combined.
4. Spoon the mixture into the prepared tin, pressing firmly with the back of a spoon. Combine the remaining red and green cherries, almonds, Brazil nuts and walnuts in a bowl and then sprinkle over the top of the cake, pressing in firmly.
5. Cover the cake loosely with foil and bake in preheated oven for 1 hour. Remove the foil and bake for a further 45 minutes or until a skewer inserted in the center comes out clean. Remove the cake from the oven and cover the tin tightly with foil. Wrap the tin in two tea towels and set aside to cool overnight.
6. Once the cake has cooled completely remove it from the tin and remove the paper. Heat the apricot conserve in a small saucepan until melted and thin enough to brush over the cake. Pass the conserve through a sieve and then immediately brush it over the top of the cake to glaze and then sprinkle with the extra thyme sprigs to decorate and set aside for 10 minutes for the conserve to set. Serve in thin slices.
Baker’s tips
This cake will keep wrapped well in plastic wrap and then foil in an airtight container at room temperature in a cool spot for up to 1 month.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The addition of lemon thyme adds a citrusy hint that complements its rich sweetness beautifully. Serve it simply with a cup of tea or, for a little more sophistication, alongside a cheese plate with a sticky dessert wine.
