There's a reason that it's sliced thinly in the photo on their website - this cake is deceptively filling because of all the nuts.
Ingredients
Nuts - 310 g (I used 150g walnuts, 100g hazelnuts, 60g blanched almonds)
Dried fruit - 680g (I used 200g dried apricots, 200g raisins, 100g stoned dates, 40g dried cranberries, 140g glace cherries, halved)
Plain flour - 100 g
Mixed spice - 2 tsp
Baking powder - 0.5 tsp
Dark muscovado sugar - 175 g
Eggs - 3
Vanilla extract - 1 tsp
Icing sugar for dusting
Methods
1) Mix together the fruit and nuts in a large bowl.
2) Sieve the flour, baking powder, sugar and mixed spice into the bowl and stir well.
3) Mix the eggs together with the vanilla essence in a bowl and add to the fruit and nut mixture. Stir until well combined and no dry ingredients are visible.
4) Line a loaf tin with grease-proof paper and pour in the mixture. Cover loosely with foil and bake at 150°C for 1.5 hours. Remove the foil and cook for a further 15 minutes. Leave to cool for 15 minutes before removing from the tin.
5) When cool, dust with icing sugar. Serves 16.
