Christmas Jewel Cake

admin, January 15, 2015


Melted butter, for greasing
1 cup (150g) Brazil nuts
1 cup (120g) macadamias
½ cup (85g) blanched almonds
1 cup (160g) raisins
2 cups (300g) pitted dates
200g glacé apricots
150g glacé pineapple
150g glacé figs
100g glacé red cherries
100g glacé green cherries
1 cup plain flour
½ cup self-raising flour
1 tsp ground cinnamon
1 tsp mixed spice
4 eggs
½ cup firmly packed brown sugar
¼ cup orange liqueur (such as Cointreau or Grand Marnier)
Finely grated rind of 1 large orange
½ cup caster sugar
½ cup water


1 Preheat oven to 160°C. Grease a 20cm square or 20cm round cake tin with melted butter, then line with baking paper. Combine Brazil nuts, macadamias, almonds, raisins and dates in a large bowl. Roughly chop half the apricots, pineapple and figs. Add to nut mixture with whole cherries. Stir to combine. Reserve remaining glacé fruit.
2 Sift flours, cinnamon and mixed spice into fruit and nut mixture. Stir to combine. Put eggs and brown sugar in a large bowl and beat, using an electric mixer, until thick and creamy. Add to fruit and nut mixture. Add liqueur
and orange rind and stir until well combined. Spoon into prepared tin and smooth top with the back of a wet spoon.
3 Cut remaining apricots, pineapple and figs into quarters. Arrange on cake, pressing gently into top. Bake for 1 hour. Cover loosely with foil. Bake for a further 1 hour, or until cooked when tested with a skewer. Set aside to cool completely in tin. Turn out onto a wire rack lined with baking paper.
4 Put caster sugar and water in a small saucepan over a medium-low heat and stir until sugar dissolves and mixture come to the boil. Cook for 12 minutes or until mixture turns a toffee colour. Pour immediately over cake. Serve.


Per serve: 1672kJ; protein 3g; total fat 26g (sat. fat 16.5g); carbs 40g; sodium 173mg; I estimate high

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