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Fruit Brazil Butter Cake

ingredients

serves 6-8
3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, size 2, beaten
2 oz (50 g) candied lemon peel, finely chopped
2/3 cup (125 g) 4 oz dried apricots, cut into small pieces
125 g (4 oz) sultanas (golden raisins)
125 g (4 oz) Brazil nuts, roughly chopped
3/4 cup (75 g) 3 oz plain flour (All purpose)
3/4 cup (75 g) 4 oz self raising (self rising) flour
apricot jam, sieved and melted
8 oz (225 g) bought marzipan and Brazil nuts to decorate

method

1. Line a 20.5 cm (8 inch) round cake tin with buttered greaseproof paper.

2. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating all the time.

3. Mix lemon peel, apricots, sultanas and nuts together.

4. Sift the plain and self-raising flours and fold into the whisked mixture, then add the fruit and nuts. Spoon into the prepared tin.

5. Bake in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours (cover if the top is becoming too brown). Cool a little then turn out on to a wire rack.

6. Brush the top of the cake with apricot glaze, then cover with rolled-out marzipan. Crimp the edges and cut a diamond pattern. Place a sliced nut in each square. Grill cake until evenly browned.

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