Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit, and stir through
Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven
Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Lemon and cinnamon icing
Ingredients
125g (1cup) Icing sugar
¼ tsp Ground cinnamon
½ tsp Lemon zest
1 – 2 tbsp Lemon juice
Method
Sift icing sugar and cinnamon into medium bowl. Add the lemon zest. Then pour in the lemon juice one tablespoon at a time, mixing until a smooth, thick icing is made
To assemble, spread icing over the top of cakes. Top with a medley of mixed fruit and almonds. Allow the icing to set
Tips & Hints
Cakes can be kept in air-tight container in pantry for up to 3 days.
