makes
1
prep
30 minutes
cook
1:30 hour
difficulty
Easy
makes
1
serves
preparation
30
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 600 g mixed glacé fruit
- 200 g (1 cup) red and green glacé cherries
- 55 g (¼ cup) glacé ginger
- 80 g (½ cup) brazil nuts
- 50 g (½ cup) walnuts
- 80 g (½ cup) blanched almonds
- 50 g unsalted butter, at room temperature
- 165 g (¾ cup firmly packed) brown sugar
- 3 eggs
- 2 tbsp Grand Marnier (see Note)
- 35 g (¼ cup) plain flour, sifted
- 75 g (½ cup) self-raising flour, sifted
Instructions
Preheat oven to 150°C. Combine fruits, ginger and nuts in a large bowl. Using an electric mixer, beat butter and sugar on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add liqueur and beat until just combined. Stir in flours until well combined. Pour batter over fruit mixture and stir gently until fruit is coated; don’t over-mix.
Grease and line the base and sides of an 11 cm x 21.5 cm loaf pan, extending paper 6cm beyond long edges of pan. Spoon batter into pan, press down firmly and bake for 1 hour. Cover with foil. Bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan, then turn out onto a wire rack to cool completely. Store in an airtight container for up to 3 weeks.
Note
• Substitute orange juice.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
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.
