Bake this show-stopping cake for your Christmas dinner or party

Its delicious topping of cinnamon butter cream, fresh figs, raspberries and pistachios will wow everyone

29 October 2018

Prep: 20 mins Cook: 1 hr 30 mins Yields: 12 Servings

1 cup chopped dried dates
½ cup red glace cherries, roughly chopped
⅓ cup sultanas
⅓ cup currants
½ cup brandy, plus 2 tbsps extra
1 cup self-raising flour
¾ tsp allspice
1 cup almond meal
185 g unsalted butter, softened
1 cup caster sugar
3 eggs
1 cup hazelnuts, roasted, skins removed, roughly chopped
1 cup silvered almonds, toasted
Quartered figs, raspberries, chopped pistachios, to serve

Cinnamon Buttercream
125 g unsalted butter, softened
1 tsp vanilla extract
1½ cups icing sugar, sifted
1 tsp cinnamon

1 In a bowl, combine dates, cherries, sultanas, currants and brandy. Cover in plastic wrap. Set aside 1 hour.

2 Preheat oven to moderately slow, 160 C. Lightly grease and line a 20-cm round cake pan with baking paper.

3 Reserve 2 tbsps flour. Sift remaining flour and allspice into a bowl. Stir in almond meal.

4 In a large bowl, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well. Fold in half of the flour mixture until just combined. Repeat with remaining flour.

5 Fold fruit mixture and reserved flour into mixture. Spoon into pan, smoothing top with the back of a spoon.

6 Bake 1½ hours or until a skewer inserted comes out clean. Brush with extra brandy. Cool in pan.

7 CINNAMON BUTTERCREAM In a bowl, using an electric mixer, beat butter and vanilla until pale. Combine sifted icing sugar and cinnamon in a bowl. With motor running, gradually add icing sugar mixture until pale and fluffy.

8 Top cake with butter cream. Serve topped with fresh figs, raspberries and pistachios.

This story is first published on The Singapore Women’s Weekly / BauerSyndication.com.au.