Sunshine Fruit Cake
100g caster sugar
150g plain flour
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
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.