Instructions: Method:
GREASE a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.

Sift the flours with the mixed spice. Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and adding a little flour if the mixture shows signs of curdling.

Beat in the essence. Fold in the sifted flours in batches, alternating it with a tablespoon of Cointreau each time.

Mix fruits in a mixing bowl and add in 1 to 2 tablespoon flour. Stir fruits into the creamed mixture.

Spoon the mixture into prepared cake tin and smooth the surface with a spatula.

Knock tin lightly on a flat surface to break up any air bubbles.

Bake in a preheated oven at 160 degrees C for an hour, lower the temperature to 150 degrees C and continue to bake for another hour or until a skewer inserted in the centre of the cake comes out clean and dry.

Cool cake in the tin for 10 minutes before turning out onto a wire rack.

Topping:
BRUSH apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.

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