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Path: Home >
Recipes > Christmas Toffee Nut Cake
Ingredients:
Cake
• 1/3 cup pineapple pieces
• 1/2 cup FreshLife Apricots [chopped roughly]
• 1 and 1/2 cups FreshLife Dates [chopped]
• 1/2 cup red glace cherries
• 1 and 1/2 cups FreshLife Brazil Nuts
• 2 eggs
• 1/2 cup brown sugar [firmly packed]
• 90g butter
• 1 tablespoon rum
• 1/3 cup plain flour
• 1/4 cup self raising flour
• 1/2 cup FreshLife Baking Walnuts [chopped]
• 3/4 cup Freshlife Blanched Almonds
Nut Topping
• 1 and 1/2 cups castor sugar
• 1 and 1/2 cups water
• 1/2 cup FreshLife California Walnuts [chopped]
• 2/3 cup FreshLife Brazil Nuts [toasted]
• 1/3 cup FreshLife Blanched Almonds [toasted]
• 1/3 cup FreshLife Macadamia [toasted]
• Spun Toffee
• 3/4 cup sugar
• 3/4 cup water
Method:
Cake
1. Preheat oven to 180°C.
2. Grease 20cm deep ring pan, line with baking paper [bottom and sides]. Add eggs and sugar and beat until light & fluffy. Add butter, rum and flours. Mix until well combined, and then add all fruits and nuts.
3. Press cake mixture into pan and bake for 2 hours. Cover cake with foil if it begins to brown. Stand in pan for 10 minutes; turn onto wire rack to cool.
Nut Topping
1. Combine sugar and water in medium pan; stir over heat, without boiling until sugar dissolves. Bring to the boil, continue to boil uncovered and without stirring until rich caramel colour develops.
2. Using a spoon, ladle caramel onto cake. Add nuts on top of caramel and top with caramel ensuring all nuts are coated. Repeat process again using up all nuts and caramel.
Spun Toffee:
1. Lightly oil 2 oven trays. Combine sugar and water in pan, stir over heat, without boiling until sugar dissolves. Bring to boil, continue to boil, uncovered without stirring until it develops a rich caramel colour.
2. Using a fork, drizzle toffee in thin strands over prepared trays. Add to cake before it sets.
Note:
Serves: 12
Preparation time: 2hrs
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