Wreath Cake

Name: Wreath Cake
Ingredients: 5 1/4 oz candied cherries (about 1 cup); 5 1/4 oz mixed chopped dried apricots and dried pineapple (about 1 cup); 1/2 cup crystallized ginger, halved; 2 tbsp orange liqueur; 1 1/3 cups roasted hazelnuts; 1 cup roasted pecans; 2/3 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 2 tbsp brown sugar; 4 tbsp butter, melted; 1 None large egg, lightly beaten; 1/2 cup apricot jam

13 ingredients

4 steps

Ingredients

5 1/4 oz candied cherries (about 1 cup)
5 1/4 oz mixed chopped dried apricots and dried pineapple (about 1 cup)
1/2 cup crystallized ginger, halved
2 tbsp orange liqueur
1 1/3 cups roasted hazelnuts
1 cup roasted pecans
2/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 tbsp brown sugar
4 tbsp butter, melted
1 None large egg, lightly beaten
1/2 cup apricot jam

Directions

1

Preheat oven to 325°F. Grease an 8-inch ring cake pan. Line base with parchment.
2

Combine fruit, liqueur and nuts in a large bowl. Sift flour, cinnamon, baking powder and brown sugar over fruit; add butter and egg. Fold until just combined.
3

Spoon mixture into prepared pan; smooth surface. Bake for 45 mins or until a skewer inserted at center comes out clean. Cool in the pan for 10 mins, then turn out onto a wire rack to cool.
4

Turn cake right-side up onto a serving platter. Heat jam in a small saucepan; pass through a coarse sieve. Brush top and sides of cake with jam. Cut into slices to serve.