Recipe for Light Fruit and Nut Cake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
125 gm Raisins, (4oz)
250 gm Sultanas, (8oz)
125 gm Dried apricots, roughly chopped (4oz)
3 tbl Brandy or orange juice
125 gm Hazelnuts, chopped (4oz)
250 gm Glace cherries, halved (8oz)
75 gm Cut mixed peel, (3oz)
40 gm Angelica, chopped (1 1/2 oz)
50 gm Glace ginger, finely chopped (2oz)
Grated rind of 1 orange and 1 lemon
250 gm Unsalted butter, softened (8oz)
250 gm Caster sugar, (8oz)
4 med Size eggs
50 gm Ground almonds, (2oz)
250 gm Plain flour, sifted (8oz)
1/4 tsp Salt
2 tbl Redcurrant jelly, melted
Instructions:
Instructions: Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.

If possible, cover and leave overnight.

Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.

Whisk together the butter and sugar in a large bowl. Beat in the eggs one at a time, then carefully fold in the almonds, flour and salt followed by the fruit and nut mixture.

Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7 inch) square cake tin. Smooth the top, hollowing slightly in the centre.

Place in a preheated oven 160 C, 325 F, Gas Mark 3 for 1 hour. Reduce the oven temperature to 150 C, 300 F, Gas Mark 2 cover the cake with greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer inserted into the centre of the cake comes out clean.

When cold, remove the cake from the tin and peel off the paper. Brush the top of the cake with redcurrant jelly and arrange the almonds and remaining cherries on top. Brush again with the redcurrant jelly. Store in an airtight tin.

NOTES : A lighter alternative to rich Christmas cake. 16-20 slices

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