Lucky Nuts - Lots of Nuts and Fruit Cake

Lots of Nuts and Fruit Cake

Makes two 8 x 26cm bar tins

150g (1 cup) pitted dates
100g (6 round slices) dried or crystallised pineapple, coarsely chopped
150g red and green glace cherries
50g glace ginger, coarsely chopped
150g (1 cup) Lucky Blanched Almonds, or Lucky Macadamias
150g (1 cup) Lucky Brazil Nuts
50g (½ cup) Lucky Californian Walnuts
2 eggs
60g (⅓ cup) brown sugar
90g unsalted butter, melted
1 tablespoon honey
1 tablespoon bourbon (or brandy, or rum)
100g (⅔ cup) plain flour
½ teaspoon baking powder
1 teaspoon mixed spice
¼ cup smooth apricot jam

Topping:
50g dried or crystallised pineapple, coarsely chopped
50g red and green glace cherries
25g glace ginger, coarsely chopped
50g (½ cup) Lucky Blanched Almonds, or Lucky Macadamias
50g (⅓ cup) Lucky Brazil Nuts
25g (¼ cup) Lucky Californian Walnuts

Preheat oven to 150°C. Grease two 8x26cm bar (rectangle) tins and line the base and sides with baking paper, leaving overhang at each end.

1.	Place the fruits and nuts into a large bowl. Stir to combine. In another bowl, whisk the eggs using electric beaters until pale. Beat in the sugar, butter, honey and bourbon until just combined. Sift the flour, baking powder and mixed spice over the egg mixture, then stir to combine. Add to the fruit and nut mix and gently stir to combine. Spoon mixture evenly into prepared tins and press down firmly using the back of the spoon.
2.	Mix together the topping fruit and nuts in a bowl. Scatter the topping mixture over the cake mixture. Cover the tins loosely with foil. Bake for one hour and remove foil. Bake a further 30 minutes or until a skewer comes out clean. Set aside to cool to room temperature in the tins.
3.	Lift the cakes out of the tin onto a wire rack. Place the jam in a small saucepan over a medium heat for a minute to melt. Remove from heat and brush a thin layer of warm jam over the tops of each cake. Set aside for 10 minutes to set. Cut into thin slices to serve.

This cake will keep for a month stored in an airtight container in the refrigerator. Serve at room temperature.


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