Jewelled fruit, nut & seed cake

• batch uncooked Hot toddy fruitcake1

  mix (see link below)

• thin cake board20cm

  (optional)

• length wide ribbonapprox 65cm
• butter↗50g g
• golden syrup↗50g g
• large unsalted cashew nuts↗2 tbsp tbsp
• whole blanched almonds↗3 tbsp tbsp
• shelled pistachio↗5 tbsp tbsp
• Brazil nut25g g
• glacé cherry↗85ml ml
• dried cranberries↗50g g
• pumpkin seed↗2 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.