100 g unsalted butter at room temperature
1/2 cup brown sugar
2 tsp vanilla essence
1 tbsp brandy
1 cup pitted dried dried dates, halved
1/2 cup unsalted macadamias
1/2 cup blanced almonds
1/2 cup soft and juicy apricots, halved
1/2 cup glace ginger
1/3 cup gluten free plain flour
1/4 cup gluten free self raising flour
2 x 100 g packets multi colored glace cherries
icing sugar, to decorate (optional)
1. Grease a 20 cm ring pan. Line base sides and ring with baking paper.
2. Beat butter, sugar, essence and brandy in a small bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating until combined. Transfer to a large bowl. Stir in dates, nuts, apricots, ginger, combined sifted flours and half the cherries. Spoon into prepared pan. Smooth ovevr top. Press remaining cherries into batter.
3. Cook in a slow oven for 150C for 1 hour, or until a skewer inserted into cake comes out clean. Remove. Cool in a pan before turning out.
4. To serve, you can leave it as is or you can dust it with icing sugar. Cut into slices with a serrated knife.