Ingredients

• 1/2 cup - glazed pineapple pieces, chopped
• 1 cup - glace cherries, halved
• 1/2 cup - dried apricots, chopped
• 1 cup - sultanas
• 250 ml - butter
• 1 cup - castor sugar
• 1 - lemon juice and grated rind
• 4 - extra large eggs
• 330 ml - self raising flour
• 100 ml - ground almonds
• 180 ml - blanched almonds or pecan nuts, coarsely chopped
• For the Icing: 1 cup - icing sugar, sifted
• a few drops milk
• silver balls for decoration

How to Make Golden Fruitcake

• Preheat the oven to 140 degrees C and prepare a 26-cm cake tin.
• Mix pineapple, cherries, apricots and sultanas.
• Cream the butter and castor sugar until it turns pale yellow.
• Add lemon juice, rind and beat it well.
• Beat in the 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.
• Pour the mixture into a prepared tin, arrange the whole nuts on top and bake for 3 hours.
• Cool it on a wire rack.
• Wrap tightly in aluminium foil and store in an air tight container.
• Before serving, put a layer of iced sugar and milk.
• Decorate with silver balls.