Name: Layered brandied almond cake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: Dark layer; 1 cup (250g) chopped glace pineapple; 11/2 cup (250g) sultanas; 3/4 cup currants; 1/2 cup mixed peel; 1 cup halved glace cherries; 1/2 cup brandy; 60 gram butter; 3/4 cup brown sugar, firmly packed; 3 eggs; 3/4 cup chopped roasted hazelnuts; 60 gram dark chocolate, grated; 3/4 cup plain flour; 1 teaspoon ground cinnamon; 1/2 teaspoon bicarbonate of soda; (roll) almond paste; Light layer; 125 gram butter; 1 cup caster sugar; 3 eggs; 1 1/2 cup plain flour; 1/2 cup brandy; 3/4 cup sultanas; 1/2 cup mixed peel; 1 cup halved glace cherries; 1/4 cup (60g) chopped glace pineapple; 1/2 cup chopped pecan nuts; 3/4 cup slivered almonds

Layered brandied almond cake

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Makes 1 Item

Prep

20M

Cook

Total

2H 20M

Ingredients

Dark layer

1 cup (250g) chopped glace pineapple

11/2 cup (250g) sultanas

3/4 cup currants

1/2 cup mixed peel

1 cup halved glace cherries

1/2 cup brandy

60 gram butter

3/4 cup brown sugar, firmly packed

3 eggs

3/4 cup chopped roasted hazelnuts

60 gram dark chocolate, grated

3/4 cup plain flour

1 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

(roll) almond paste

Light layer

125 gram butter

1 cup caster sugar

3 eggs

1 1/2 cup plain flour

1/2 cup brandy

3/4 cup sultanas

1/2 cup mixed peel

1 cup halved glace cherries

1/4 cup (60g) chopped glace pineapple

1/2 cup chopped pecan nuts

3/4 cup slivered almonds

Method

Dark layer

1.Dark Layer: Combine fruit and brandy in large bowl, cover and stand overnight.

2.Beat butter, sugar and eggs in small bowl with electric mixer until creamy. Transfer mixture to large bowl. Stir in hazelnuts and chocolate, then sifted dry ingredients. Stir in fruit mixture. Spread into prepared pan.

3.Roll out almond paste on lightly sugared surface large enough to cover dark layer, spread evenly with light layer. Bake in slow oven for about 2 hours. Cover tightly with foil, cool in pan.

4.Light Layer: Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time, beat until combined. Transfer mixture to large bowl, stir in half the sifted flour and half the brandy, then remaining flour, brandy, fruit and nuts.

5.Grease a deep 23cm square cake pan, line base and sides with paper.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Dark layer

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