Something for the Freezer

Sunshine Fruit Cake

Ingredients

225g butter

100g caster sugar

4 eggs

150g plain flour

pinch salt

100g ground almonds

150g yellow and green glace cherries, chopped

150g ready to eat apricots, chopped

225g Brazil nuts, chopped

100g preserved pineapple, drained

100g stem ginger, drained and chopped

2tbsp golden syrup

1 orange, grated rind and juice

4tbsp orange liqueur

Method

Preheat the oven to 180C/350F/ gas 4

Cream butter and sugar.

Whisk eggs until they are pale and thickened.

Add to creamed mixture a little at a time, Mix well after each addition.

Fold in sifted flour, salt and ground almonds.

Stir in the rest of the ingredients

Spoon into a lined 20cm cake tin

Bake for 1 1/2 hrs then lower the temperature to 140C/275F/ gas 1 and bake for a further 1 hour.

Cool in the tin for 1 hour before turning out on a cooling rack.

To store: Wrap in greaseproof paper then foil. Store in an airtight tin, Use within 1 month.

To freeze: Wrap in cling film then foil. Use within 6 months.

To serve from the freezer, thaw overnight at room temperature.