• 1 package (200g) Flora Cook&Bake Unsalted, at room temperature
• 1 1/2 cups (200g) soft light brown sugar
• 4 eggs
• 2/3 cup (100g) coarsely chopped walnuts
For the Icing
• 2 cups (350g) icing sugar (powdered sugar)
• 1/4 cup (65ml) lemon juice
For Decoration
• sprigs of rosemary
• fresh cranberries
• redcurrants
METHOD
For the Cake:
1. In a bowl, place the candied fruit, raisins, and dried fruits (dates, apricots, figs, prunes). Add the cognac, honey, and the zest from the orange and lemon. Mix well, cover the bowl, and set aside to soak overnight (or for at least 2 hours). Stir occasionally.
2. Grease a 24cm round baking tin and line the base with baking paper. Preheat the oven to 160°C. In a bowl, mix the flour, baking powder, cinnamon, nutmeg, and cloves. In another bowl or in the mixer, place the Flora Cook&Bake Unsalted and the sugar. Beat until light and fluffy.
3. Add the eggs one by one and continue beating. Lower the mixer speed and gradually add the flour mixture. Add the soaked dried fruits and the walnuts. Beat until you have a light, fluffy cake batter.
4. Pour the batter into the tin and use a spoon to level the surface. Bake in the preheated oven for 1 hour and 15 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
5. Once baked, let it cool and turn it out of the tin after scoring around the edges. Prick the surface with a wooden skewer and sprinkle with 2 tablespoons of cognac. Repeat this for 3-4 days. If making it many days in advance, wrap it in cling film, keep it in a cool place, and 'water' it with a little cognac every 3-4 days. This keeps it moist and full of aroma.
Before decorating, make the icing:
1. Place the icing sugar in a bowl and pour in the lemon juice. Mix until you have a relatively thick icing.
2. Pour it over the surface of the cake and let it run down the sides a little. Dip the cranberries and rosemary sprigs in a syrup (equal parts water and sugar, boiled for 2-3 minutes) and then roll them in granulated sugar.
