Wreath cake

This Christmas cake with dried fruit and nuts is given an extra sweet touch with a drizzle of apricot jam.

• 1/2 cup self-raising flour
• 1/2 tsp ground cinnamon
• 2 tbsp brown sugar
• 60g butter, melted
• 1 egg, lightly beaten
• 1 tsp vanilla essence
• 1/2 cup chopped dried pear
• 1/4 cup chopped sweetened dried pineapple
• 1/4 cup craisins
• 100g glace cherries
• 1/4 cup chopped uncrystallised ginger
• 180 g macadamias
• 1/2 cup pecans, roughly chopped
• 1/4 cup apricot jam

1. Step 1

   Preheat oven to 160C or 140C fan. Lightly grease a 20cm ring tin and line the base with baking paper. Sift flour and cinnamon together into a large mixing bowl and stir in brown sugar. Add butter, egg and vanilla essence, and stir gently to combine.

2. Step 2

   Add fruit, ginger and nuts to bowl, and fold together until evenly combined. Spoon into prepared tin and smooth surface. Bake for 1 hour, until golden brown and firm to a light touch. Leave in the tin for 15 mins, then turn out onto a wire rack, platter or cutting board. Immediately invert onto another wire rack and leave to cool completely.

3. Step 3

   Place apricot jam into a small saucepan and heat until runny (alternatively, heat in the microwave). Press through a sieve to remove any solids, and brush liquid jam onto the cake's surface. Leave for 15 mins, until set. Store for up to 1 week in an airtight container.