Golden Glacé Fruit Cake

Ingredients

• 5 oz. glacé pear
• 5 oz. red and green glacé cherries
• 5 oz. glacé peach
• 4 oz. glacé ginger
• 4 oz. glacé figs
• c. brandy or orange-flavored liqueur
• 8 oz. unsalted butter
• 1 c. superfine sugar
• 4 eggs
• 1 c. all-purpose flour
• 1 c. ground almonds

Directions

1. Preheat oven to 300 degrees F. Line base and side of deep 8-inch round cake pan with two layers of parchment paper, extending paper 2 inches over edge of pan.
2. Combine fruit and 1/2 cup of the brandy in large bowl.
3. Beat butter and sugar in small bowl with electric mixer until combined. Beat in eggs one at a time. Add butter mixture to fruit mixture; mix well. Stir in sifted flour and ground almonds, in two batches. Spread mixture into pan; smooth top.
4. Bake cake about 3 hours. Brush hot cake with remaining brandy. While still hot, cover cake, still in its pan, tightly with foil; cool in pan.