Australian White Christmas Cake .

Ingredients

350g (12oz) Country Products dried apricots

200g Country Products glace pineapple

200g Country Products glace cherries

200g Country Products sultanas

125g Country Products mixed chopped peel

100g Country Products glace ginger

45ml dry sherry

250g unsalted butter

250g Country Products caster sugar

5 medium eggs, beaten

300g self-raising flour

40g Country Products desiccated coconut

Finely grated zest of 1 lemon

100g Country Products blanched almonds, chopped

Method

Roughly chop the apricots, pineapple and cherries.

Place into a large bowl with the sultanas, mixed peel and ginger.

Stir in the dry sherry. Cover the bowl and leave to soak overnight.

Preheat the oven to 170C, 325F, Gas Mark 4.

Grease and line a 23cm (9 inch) round deep cake tin.

Place the butter in a large mixing bowl and beat until softened.

Add the sugar and beat until the mixture turns pale and fluffy.

Gradually add the eggs

Fold the flour into the mixture

Stir in the coconut, lemon zest and chopped almonds, then add the soaked fruits and stir well.

Pour the mixture into the lined tin and spread evenly

Make a slight hollow in the top of the cake with the back of a spoon to ensure the cake rises evenly.

Place in the centre of the oven and bake for approx 30 mins,

then lower the temperature to 150C, 300F, Gas Mark 2.

Cover the top of the cake with loose foil and bake for a further 1 to 1 ¼ hours, or until the cake is firm to the touch.

Cool in the tin for approx 1 hour, then turn out onto a cooling rack.