I always used to make a really dark, rich cake with the traditional marzipan and royal icing. It tasted great, but it was a bit much. Last year I decided to try something different and came across this recipe from DeliaOnline which is lighter in colour and flavour. The apricots and pineapples make it really fruity.
Ingredients
100g glace pineapple, chopped
175g glace cherries, chopped
225g sultanas
110g dried apricots, chopped
3 tbsp brandy
110g walnuts, chopped
110g candied peel
75g crystallised ginger, chopped
225g butter
80g light muscavado sugar
145g caster sugar
4 eggs
225g plain flour
1tsp ground nutmeg
1tsp ground cinnamon
* mix together the apricots and sultanas with the brandy and leave to soak overnight
* add the other fruits to the bowl and mix well
* cream together the butter and sugars until light and fluffy
* add the eggs one at a time, beating well after each one
* sift in the flour and spices, and fold in, then fold in the fruits and nuts
* tip the mixture into a lined 20cm round cake tin and level the top
* bake at 170C in the middle of the oven for 1 hour, then cover the top with a double layer of Brown paper, lower the oven temp to 150C and bake for another 2 to 2 1/2 hours.
* leave to cool in the tin
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