Wreath Cake

This Christmas cake with dried fruit and nuts is given an extra sweet touch with a drizzle of apricot jam.

The ingredient of Wreath Cake

• 1 2 cup self raising flour
• 1 2 tsp ground cinnamon
• 2 tbsp brown sugar
• 60g butter melted
• 1 egg lightly beaten
• 1 tsp vanilla essence
• 1 2 cup chopped dried pear
• 1 4 cup chopped sweetened dried pineapple
• 1 4 cup craisins
• 100g glace cherries
• 1 4 cup chopped uncrystallised ginger
• 180 g macadamias
• 1 2 cup pecans roughly chopped
• 1 4 cup apricot jam

The Instruction of wreath cake

• preheat oven to 160c or 140c fan lightly grease a 20cm ring tin and line the base with baking paper sift flour and cinnamon together into a large mixing bowl and stir in brown sugar add butter egg and vanilla essence and stir gently to combine
• add fruit ginger and nuts to bowl and fold together until evenly combined spoon into prepared tin and smooth surface bake for 1 hour until golden brown and firm to a light touch leave in the tin for 15 mins then turn out onto a wire rack platter or cutting board immediately invert onto another wire rack and leave to cool completely
• place apricot jam into a small saucepan and heat until runny alternatively heat in the microwave press through a sieve to remove any solids and brush liquid jam onto the cakes surface leave for 15 mins until set store for up to 1 week in an airtight container

Nutritions of Wreath Cake

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