Ingredients

Stage 1 Fruit

3kg AP Fruit Mix No Peel

12.5kg 60105684

300g Glacé cherries

100g Glycerine

150g Brandy or rum extract

Stage 2 Batter

5kg AP Cake Mix Universal

Complete MB 10Kg

50160180

5g Each spice (cardamom, cinnamon, ginger, nutmeg)

1.48kg Water

Stage 3 topping

300g Mixed nuts (Brazil, pecan, almond, pistachios)

200g Dried fruit (apricots, pear, peach, raisins)

Method

1. Stage 1: Soak fruit overnight in glycerine and brandy/rum.
2. Stage 2: Combine AP Cake Mix Universal Complete with spices and water, and beat to a smooth batter.
3. Fold through the soaked fruit until evenly dispersed.
4. Scale into lined tins (7-inch rounds at approx. 800g, or a full slab tray).
5. Bake at 150–160°C for 70–140 minutes depending on tin size, until a skewer comes out clean.
6. Stage 3: Once cooled, glaze with warmed apricot glaze for a traditional glossy finish and top with nuts and extra dried fruit. Matures beautifully over 2–3 weeks wrapped and stored in a cool, dark place.