- 100g (2/3cup) Raisins
- 100g (2/3cup) Chopped apricots
- 100g (1/2cup) Currants
- 100g (2/3cup) Chopped dates
- 50g (1/3cup) Mixed peel
- 80ml (1/3cup) Orange juice
- 2 tbsp Brandy (optional)
- 125g (3/4 cup) diced Copha
- 225g (1 cup) firmly packed brown sugar
- 60ml (1/4cup) Sour cream
- 2 Eggs
- 150g (1-1/4 cup) Gluten free plain flour
- 75g (2/3 cup) Gluten free self-raising flour
- 1 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 1/4 tsp Ground nutmeg
- For garnishing:
- 30g (1/4 cup) toasted, flaked almonds
- Medley of mixed dried fruit
Lemon and cinnamon icing- 125g (1cup) Icing sugar
- ¼ tsp Ground cinnamon
- ½ tsp Lemon zest
- 1 – 2 tbsp Lemon juice
| - This is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight
- Preheat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Lightly grease 2 six-cup friand pans
- 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- 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
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