Ingredients
Method
1.Combine all of the fruit in a large jar or large container with a tight-fitting lid; mix in slivered almonds, walnuts and rind.
2.Sprinkle caster sugar evenly into a medium heavy-based frying pan. Cook, over low heat, without stirring, until sugar begins to melt; at that point, immediately begin stirring until sugar is completely melted and golden brown.
3.Remove from heat, stir in orange juice. Return to heat, stirring constantly, until the toffee-like pieces have dissolved. Do not boil or mixture will evaporate. Stir in liqueur, then strain into jug; discard any small pieces of toffee. Pour over fruit mixture; cover tightly with a lid or plastic wrap.
4.Next day, turn jar upside down or stir fruit well; do this daily for 10 days.
5.On the day of baking, preheat oven to 150°C/130°C fan-forced. Grease a deep 19cm square cake pan; line the base and sides of pan with four thicknesses of baking paper, extending the paper 5cm above the edge.
6.In a small bowl, beat butter and brown sugar with an electric mixer until combined; add eggs, one at a time, beating until just combined between additions. Pour the fruit mixture into a large bowl; add egg mixture, mix with your hand. Add sifted flour; mix well with your hand.
7.Spread mixture into pan, top with blanched almonds. Bake about 3 hours 30 minutes. Brush the top of hot cake with extra liqueur, cover with foil; cool in pan overnight.
You will need to start this recipe 10 days ahead.
Note
