Ingredients

The following ingredients have 36 Servings
  • 250 gram butter, softened
  • 1 1/4 cup (275g) firmly packed brown sugar
  • 4 eggs
  • 2 tablespoon orange marmalade
  • 1.5 kilogram (7½ cups) mixed dried fruit
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoon mixed spice
  • 1/2 cup (125ml) orange juice
  • 1/4 cup (40g) blanched whole almonds

Instruction

  • Preheat oven to slow (150°C/130°C fan-forced). Line base and sides of deep 19cm-square cake pan with three thicknesses of baking paper, bringing paper 5cm above sides of pan.
  • Beat butter and sugar in small bowl with electric mixer until just combined. Beat in eggs, one at a time, until just combined between additions. Mixture may curdle at this point, but will come together later.
  • Scrape mixture into large bowl; add marmalade and fruit, mix thoroughly.
  • Sift flours and spice over mixture; add juice, mix well.
  • Drop dollops of mixture into corners of pan to hold baking paper in position; spread remaining mixture into pan.
  • Drop cake pan from a height of about 15cm onto bench to settle mixture into pan and to break any large air bubbles. Level surface of cake mixture with wet metal spatula; decorate top with almonds.
  • Bake, uncovered, about 3 hours. Remove cake from oven; cover pan tightly with foil; cool cake in pan.