Ingredients

• 1.5 cups - glace pineapple pieces, chopped
• 1 cup - glace cherries, halved
• 1.5 cups - dried apricots, chopped
• 4 - extra-large eggs
• 1 cup - sultanas
• 250 ml - butter
• 1 cup - castor sugar
• 1 lemon (juiced)
• 330 ml - self-rising flour
• 100 ml - ground almonds
• 180 ml - blanched almonds or pecan nuts, coarsely chopped
• 100 ml - whole blanched almonds or pecan nuts
• For Icing:
• 1 cup - icing sugar, sifted
• a few drops milk
• For decoration:
• silver balls

How to Make Golden Fruit Cake

• Preheat the oven to 140 C and prepare a 26-cm cake tin.
• Mix the pineapple, cherries, apricots and sultanas.
• Cream butter and castor sugar until pale yellow.
• Add lemon juice and rind and beat well.
• Beat in eggs, one by one, beating well after each addition.
• Sift the flour on top, followed by ground almonds.
• Fold in lightly.
• Stir in fruit and chopped nuts.
• Turn the mixture into the prepared tin.
• Arrange the whole nuts on top.
• Bake for three hours or until the cake is baked through and a testing skewer inserted in the centre of the cake comes out clean.
• Cool on a wire rack.
• Wrap tightly in aluminium foil and store in an air tight container.
• Ice just before serving with a soft icing made with icing sugar and milk. Decorate with silver balls.