Name: Jewelled fruit, nut & seed cake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12
Cuisine: British
Ingredients: 1 batch uncooked Hot toddy fruitcake mix (see link below); 20cm thin cake board (optional); approx 65cm length wide ribbon; 50g butter; 50g golden syrup; 2 tbsp large unsalted cashew nuts; 3 tbsp whole blanched almonds; 5 tbsp shelled pistachio; 25g Brazil nut; 85ml glacé cherry; 50g dried cranberries; 2 tbsp pumpkin seed

For the cake

1 batch uncooked Hot toddy fruitcake
mix (see link below)
20cm thin cake board
(optional)
approx 65cm length wide ribbon

For the topping

50g butter
50g golden syrup
2 tbsp large unsalted cashew nuts
3 tbsp whole blanched almonds
5 tbsp shelled pistachio
25g Brazil nut
85ml glacé cherry
50g dried cranberries
2 tbsp pumpkin seed

Method

step 1
Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
step 2
Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don’t worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it’s underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
step 3
Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.