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Christmas Slice (ring tin)

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  • 1 ½ cups brazil nuts
  • 20ml brandy
  • ½ cup walnuts
  • 250g dates
  • 50g blanched almonds
  • 100g hazelnuts
  • 200g raisins
  • 200g apricots diced
  • 140g glace cherries or pineapple
  • 100g plain flour
  • 2 tsp mixed spice
  • 1 tsp baking powder
  • 60g muscovado sugar
  • 3 eggs
  • 1 tsp vanilla
  • Pinch of salt
  • Glaced fruit and nuts to top
For the Topping
  • 50g apricot jam
  • 250g glacé or dried fruits, whole or cut into large strips

Grease and line the baking tin. Combine nuts and fruit. Add sifted dry ingredients, sugar, eggs, brandy and vanilla. Spoon into baking tin and bake for about 1 hour at 150°C. Allow to cool. Top with glace fruits and nuts.

For the Topping

A handful of mixed raw nuts (pecans,walnuts, blanched almonds and brazil nuts). Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and add the fruit and nuts and combine to coat. Allow to cool. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.          

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