Ingredients:
• 1/2 cup – glazed Pineapple pieces, chopped
• 1 cup – glace cherries, halved
• 1/2 cup – dried apricots, chopped
• 1 cup – sultanas
• 250 ml – Butter
• 1 cup – castor Sugar
• 1 – Lemon juice and grated rind
• 4 – extra large eggs
• 330 ml – self raising flour
• 100 ml – ground Almonds
• 180 ml – blanched Almonds or Pecan nuts, coarsely chopped
• For the Icing: 1 cup – icing sugar, sifted
• a few drops Milk
• silver balls for decoration
Method:
- Preheat the oven to 140 degrees C and prepare a 26-cm cake tin.
- Mix pineapple, cherries, apricots and sultanas.
- Cream the butter and castor sugar until it turns pale yellow.
- Add lemon juice, rind and beat it well.
- Beat in the eggs, one by one, beating well after each addition.
- Sift the flour on top followed by ground almonds. Fold in lightly.
- Stir in fruit and chopped nuts.
- Pour the mixture into a prepared tin, arrange the whole nuts on top and bake for 3 hours.
- Cool it on a wire rack.
- Wrap tightly in aluminium foil and store in an air tight container.
- Before serving, put a layer of iced sugar and milk.
- Decorate with silver balls.