About this recipe:This cake is a little different than the average fruit cake. It's moist and light. It's also spiced and packed full of fruit and nuts. It's particularly good around Christmastime, but can be enjoyed anytime of the year.
300g caster sugar
400g plain flour
1 1/2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
175g chopped walnuts
220g dates, pitted and chopped
125g glace cherries, coarsely chopped
500g apple sauce
6 glace cherries, halved
6 pecan halves
Prep:20min › Cook:1hr15min › Extra time:4hr cooling › Ready in:5hr35min
Preheat oven to 160 C / Gas 2 1/2. Grease a 26cm tube cake tin. Line bottom with baking parchment and grease again.
In large bowl, cream sugar and margarine until light and fluffy. Add eggs and blend well.
Combine 65g flour with nuts, raisins, dates and 125g cherries, stir until coated. Set aside.
Add remaining flour, bicarbonate of soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and apple sauce into batter. Pour batter into prepared tin. Arrange cherry halves and pecans on top.
Bake in prehated oven for 75 to 105 minutes or until skewer inserted in centre comes clean. Cool upright in tin 5 minutes. Turn out onto wire rack and remove tin and baking parchment. Cool completely.