Grate the zest of the orange and lemon. Juice the orange and lemon. Add 1/2 teaspoon of Relief or 1/4 teaspoon Double Strength Relief or 2 teaspoons DigestEasy to the juice and stir.
In a large saucepan, place mixed dried fruit, zest, 150mL alcohol of choice, butter and sugar. Pour the juice over and stir to coat.
Place saucepan over medium heat and bring to the boil. Lower the heat and simmer for 5 minutes.
Tip into a large bowl and allow to cool for 30 minutes.
Heat oven to 150℃ or 130℃ fan forced. Line a deep 20cm cake tin with a double layer of baking paper. Wrap a double layer of brown paper around the outside and secure with string.
In a bowl mix eggs with 1/2 teaspoon BakeAid or 1/4 teaspoon Relief or 1/8 teaspoon Double Strength Relief.
Add flour, almond meal, spices, almond flakes, eggs and vanilla to the fruit. Stir well making sure there are no pockets of dry ingredients.
Tip into the prepared tin. Level the top and bake in the centre of the oven for 2 hours.
Note - If you notice the cake is going dark on top too early, cover with some foil.
Remove from the oven, poke holes in it with a skewer. Spoon over 2 tablespoons of your chosen alcohol (see note below). Leave in the tin to completely cool.
To store, remove the baking paper and wrap in cling wrap. Feed the cake with 1 to 2 tablespoons of alcohol every fortnight. Do not feed in the final week so it has a chance to dry out before icing.
Note- If you do not want to use alcohol you can use tea, orange, cherry, cranberry or apple juice instead. Only use a sprinkle to feed your cake or it will become soggy.
Ingredients
Directions
Grate the zest of the orange and lemon. Juice the orange and lemon. Add 1/2 teaspoon of Relief or 1/4 teaspoon Double Strength Relief or 2 teaspoons DigestEasy to the juice and stir.
In a large saucepan, place mixed dried fruit, zest, 150mL alcohol of choice, butter and sugar. Pour the juice over and stir to coat.
Place saucepan over medium heat and bring to the boil. Lower the heat and simmer for 5 minutes.
Tip into a large bowl and allow to cool for 30 minutes.
Heat oven to 150℃ or 130℃ fan forced. Line a deep 20cm cake tin with a double layer of baking paper. Wrap a double layer of brown paper around the outside and secure with string.
In a bowl mix eggs with 1/2 teaspoon BakeAid or 1/4 teaspoon Relief or 1/8 teaspoon Double Strength Relief.
Add flour, almond meal, spices, almond flakes, eggs and vanilla to the fruit. Stir well making sure there are no pockets of dry ingredients.
Tip into the prepared tin. Level the top and bake in the centre of the oven for 2 hours.
Note - If you notice the cake is going dark on top too early, cover with some foil.
Remove from the oven, poke holes in it with a skewer. Spoon over 2 tablespoons of your chosen alcohol (see note below). Leave in the tin to completely cool.
To store, remove the baking paper and wrap in cling wrap. Feed the cake with 1 to 2 tablespoons of alcohol every fortnight. Do not feed in the final week so it has a chance to dry out before icing.
Note- If you do not want to use alcohol you can use tea, orange, cherry, cranberry or apple juice instead. Only use a sprinkle to feed your cake or it will become soggy.
