Christmas Fruitcake Wreath


Christmas Fruitcake Wreath


Made with as many beautiful dried fruits, glace berries and nuts as you can afford, this looks spectacular on your Christmas table, and is a slightly lighter version of it's Christmas Cake cousin.


1 cup macadamia nuts

1 cup hazelnuts

½ cup whole blanched almonds

1 ½ cups of dates

1 cup glacé pineapple

½ cup glacé apricots or peaches

½ cup glacé pears

½ cup glacé or dried figs

1 cup green and red glacé cherries

1 cup raisins

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon nutmeg

Juice and zest of 2 oranges and 1 lemon


½ cup plain flour

½ cup self raising flour

Pinch of salt


½ cup dark brown sugar


2 eggs

½  cup of brandy


Plus ½ cup brandy and ½ cup apricot jam and 2 teaspoons vanilla extract for glazing


Pre-heat oven to 160°C

Divide the glacé  fruits and nuts in half – reserve half for the topping.

In a large mixing bowl, combine the spices, flour and salt and add the fruits and nuts.  In a separate bowl, whisk together the eggs with the brandy and the sugar until light and fluffy.  Fold into the flour/fruit mixture and combine well.  Add the zest and juice and form a robust, but pourable, batter.

Line a ring tin and pour the batter into the tin.  Add the reserved fruits to the top of the cake and cover with two layers of baking paper.

Bake in fairly slow oven for around 2 hours, or until a skewer comes out cleanly.  Allow to cool in the tin before lifting from the mould.

Once cooled, heat the brandy vanilla and apricot jam in a small saucepan and simmer for three minutes until it thickens and becomes very glossy.  Brush over the cake, allow to cool then glaze for a second time.  Sprinkle over a few additional toasted flaked almonds.