My ring cake pan holds five cups. So any ring cake pan holding five cups will be ideal.
70g each: hazelnuts, blanched almonds
1 cup each: dried apricots, pitted prunes, coarsely chopped
3/4 cup glacé pineapple chunks
375g good quality dried fruit mix
1/2 cup gluten-free flour
1/2 teaspoon each: baking powder, ground mixed spice
100g butter
1/4 cup firmly packed brown sugar
2 eggs
1 tablespoon orange flavoured liqueur
1 teaspoon vanilla essence
Topping: whole or halved red and green glacé cherries, skinned hazelnuts and slivered almonds
Glaze: 2 tablespoons sugar
4 tablespoons water
2 teaspoons powdered gelatine
Preheat the oven to 150°C. Line a 20cm ring cake pan with baking paper.
Place the hazelnuts and almonds in a bowl with the apricots, prunes, pineapple and fruit mix. Sift the flour, baking powder and spice over the nuts and fruit and combine well.
Cream the butter and sugar, until light. Beat the eggs until well combined then gradually add to the butter mixture. Add the flavourings and fruit. Spoon into the prepared pan. Press the extra cherries and nuts for the topping over the cake.
Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean.
To prepare the glaze, place the sugar, water and gelatine in a cup and stir well. Heat in the microwave for about 30 seconds, until dissolved. Brush lightly over the warm cake. When cool, wrap in foil and store in an airtight container.