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    Gifts from THE PANTRY

    Nov 11, 2020 5 minutes

    Festival cake

    This spectacular-looking cake is surprisingly simple to make, with most of the effort being in preparing the fruit and nuts. Delicious and impressive, it is a cake that will take pride of place at any special occasion.

    SERVES 24

    150g mixed candied peel
    150g organic dried apricots, roughly chopped
    450g sultanas
    250g crystallized pineapple, chopped
    130g crystallized ginger, chopped
    250g whole glacé cherries, assorted colours, roughly chopped
    160ml brandy
    200g salted butter, soft
    160g light muscovado sugar
    6 eggs
    360g plain flour
    150g chopped pecans
    260g chopped Brazil nuts topping
    75g organic dried apricots
    100g whole glacé cherries, assorted colours
    30g whole blanched almonds
    50g pecan halves
    3 tablespoons apricot jam (optional) empty 400g can (such as a baked bean can) 23cm/9inch round, loose-based cake pan, lined with baking parchment

    the day before you want to bake it. Put the mixed peel, chopped apricots, sultanas, crystallized pineapple and ginger and chopped

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