English Christmas cake

Name: English Christmas cake
Total time: 30 min
Yield: 0
Ingredients: 100 gram candied cherry; 100 gram sukade cube; 75 gram krent; 100 gram raisins; 50 gram dried apricots; 75 gram date; 125 milliliters dark rum; 2 tablespoon butter; 4 tablespoon flour; 75 gram white almonds; 75 gram unsalted pecans; 75 gram unsalted walnut; 100 gram self raising flour; 2 tablespoon biscuits; 100 gram light brown caster sugar; 3 egg; 3 tablespoon apricot jam; 10 candied cherry for the garnish; 20 gram shaved almonds for the garnish; 4 dried apricots for the garnish

Ingredients

Directions

Put the candied cherries, citron cubes, currants, raisins, apricots, and dates in a bowl and stir in the rum. Allow to marinate for at least 3 hours.
Preheat the oven to 150ºC. Coat the inside of the mold with butter. Then spray with flour.
Strain the dried fruits and collect the rum. Put the drained fruits and all the nuts in a bowl. Add the sieved flour and the cinnamon spices. Mix together. Stir in the sugar and then the beaten eggs. Mix everything together well. Fill the baking tin with this mixture.
Bake the cake in the oven for about 1.5 hours. Insert a satay stick to make sure the cake is done. Pour the rum on the top. Leave the cake in the mold for 10 minutes. Remove the (solid) baking from the mold and let cool on a rack.
Heat the apricot jam in a saucepan and spread about three-quarters of the liquid jam on the top of the cake. Garnish with possibly sliced candied cherries, the sliced almonds and (possibly cut into pieces) apricots. Also spread this garnish with jam.