PEAR, APRICOT AND ALMOND FRUIT CAKE
Preparation time 1¼ hours plus 1 hour standing
Cooking time 2 hours
Makes 20cm round cake or six 10cm round cakes
275g dried pears, finely chopped125g dried apricots, finely chopped2 Tbsp crystallised ginger, finely chopped½ cup slivered almonds, toasted½ cup pistachios, roughly choppedFinely grated zest of 1 lemon¼ cup rum (or orange or apple juice), plus ¼cup extra, to brushMelted butter, to grease1½ cups plain flour1½ tsp baking powder½ cup almond meal250g unsalted butter, softened¾ cup caster sugar¼ cup brown sugar4 free-range eggsEdible gold leaf and candied pear slices (see recipe, below right), to serve
HONEY ICING
1 Tbsp honey¼ cup boiling water3 cups pure icing sugar, sifted
STEP 1 Put dried fruit, ginger, nuts, zest and rum in a large bowl. Stir to…
