Fruit and Nut Cake

Ingredients

  • 1 cup dried blueberries
  • 1 cup dried cherries
  • 1 cup seeded dried dates
  • 1 cup dried apples
  • 2 cups mixed nuts (no peanuts)
  • 4 eggs
  • 1 cup (110g) firmly packed light brown sugar
  • 2 T coconut rum
  • 6 T butter, melted
  • 2/3 cup (50g) plain (all-purpose) flour
  • 1/2 cup (35g) self-rising flour

    • Directions

    1. Preheat oven to 300°F.
    2. Grease 8-inch) ring pan and line with baking paper, extending paper 5cm (2-inches) over side.
    3. Combine fruit and nuts in large bowl.
    4. Beat eggs and sugar in small bowl with electric mixer until thick.
    5. Add rum, butter and sifted flours; beat until just combined.
    6. Stir egg mixture into fruit and nut mixture. Press mixture firmly into pan.
    7. Bake, covered, 1 hour. Uncover; bake a further 30 minutes. Stand cake in pan 10 minutes.
    8. Toffee Topping.
    9. Combine ingredients in small saucepan, stir over heat, without boiling, until sugar dissolves.
    10. Bring to the boil.
    11. Reduce heat; simmer, uncovered, without stirring, about 10 minutes or until mixture is a golden color.
    12. Remove from heat.
    13. Let stand until bubbles subside before using.
    14. Turn cake, top-side up, onto wire rack over oven tray; drizzle with toffee topping.

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