METHOD
METHOD (Makes 1 cake – 12 portions)
1. Place the red wine and mulled wine spicing bag into a pan and slowly bring to a simmer, stirring occasionally.
2. Leave over a low heat for 5 minutes stirring occasionally and then take off the heat.
3. Roughly chop the figs, ginger, almonds and place into a bowl with the sour cherries, dried cranberries and juice and zest of the two oranges.
4. Remove the spice bag from the wine and pour over the fruit and mix well.
5. Leave to soak for at least 1-2 hours or overnight.
6. Add the vegetable oil, ground cinnamon and mixed spice and cake mix to the fruit mixture and stir untill everything is well blended.
7. Pour into a well greased bundt tin.
8. Bake in a lower half of a pre-heated oven 170°C (340°F, Gas Mark 3-4) for 45-50 minutes until golden brown and firm to the touch.
9. Allow the cake to cool in the tin for 15 minutes before removing onto a wire rack.
10. For the “Topping”, carefully roast the blanched almonds for the topping.
11. Allow to cool and chop the almonds into large chunks.
12. Gently heat the cranberries, orange juice and redcurrant jelly in a small pan over a low heat, stirring until the jelly has dissolved.
13. Brush the cake with some of the juices from the topping and then spoon the cranberries on top.
14. Place the chopped almonds on top of the cranberries.
15. For the “Icing”, mix the icing sugar with the water to form a smooth paste and then drizzle over the top of the cake as per illustration.
