Method:
- Chop the apricots, figs, mango, pineapple and cherries coarsely, place into a large bowl with the blueberries and cranberries, stir in the orange juice or brandy, cover and leave to soak for at least 6 hours.
- Beat together the butter and sugar until fluffy and lighter in colour. Beat in the eggs one at a time. Stir in the nuts and orange zest.
- Sift together the flour and spices, add half to the creamed mixture with half the fruit mix well. Add the remaining flour and fruit mix thoroughly.
- Place the mixture into a greased and lined 20 cm/8 inch round deep cake tin and smooth the top.
- Bake electric oven preheated 150ºC middle shelf; gas oven preheated mark 2 middle shelf or cold fan oven 120ºC for 3 - 3½ hrs until the cake is firm to the touch and dark golden and a skewer inserted in the centre comes out clean.
- Allow cake to cool in the tin for 15 mins before turning out onto a wire rack to cool completely.
- Wrap the cake in foil and store in a dry, cool place until required.
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