The very different fruit and nut combination used in this moist and delicious cake makes a welcome alternative to typical fruit cakes. It is also known as “white fruit cake” due to its lighter colour.
100 g hazelnuts
200 g sultanas
150 g dried apricots
150 g dried figs
250 ml sugar
5 large eggs
15 ml brandy or Kirsch
375 ml cake flour
200 ml milk
icing sugar to dust cake before serving
- Line a medium-sized loaf tin (about 280 x 110 mm x 65 mm) with non-stick baking paper.
- Place the hazelnuts on a baking tray and bake at 200 °C for 8 to 10 minutes or until the skins crack. Allow to cool and rub off the skins but leave the nuts whole. Cut the apricots and figs into thin strips and chop finely.
- Beat together the sugar and eggs until very light and fluffy. Add the nuts, fruit, brandy or Kirsch, flour and salt and stir into the egg mixture. Add the milk and mix until smooth and evenly blended.
- Spoon the mixture into the prepared tin, smooth the top and bake at 180°C for about 50 minutes or until golden brown and thoroughly baked if tested with a metal skewer.
- Turn out and allow to cool.
- Store in an airtight container, preferably refrigerated if the weather is warm.
- Dust the cake with icing sugar before serving.
1 loaf cake or 20 slices.