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1 tsp. ground cinnamon
1 tsp. ground nutmeg
pinch of salt
125g dried pineapple
a big bramley apple (or any apple you can use for cooking)
125g roughly chopped hazelnuts
125g roughly chopped dried pears (or dried peaches, apples or apricots)
175g softened butter
pinch of saffron
zest of an orange
175g brown sugar
4 tsp. brown rum
50g apricot jam
1 pack almond paste 150g icing sugar
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The cake should rest for a week after you have finished it.
Grease a spring form and preheat the oven to 150°C. Sift the flour in a bowl and mix with all the spices. Put all the fruit, fresh and dried, in a second bowl and mix with the nuts and the saffron. Combine with half the flour mix. Cream the butter with the sugar and the orange peel and beat in the eggs. Blend with flour and then add the flour-fruit mixture and stir well. Stir in the rum. Put the dough in the form and make its surface even. Bake the cake for 2 hours.
Let the cake cool for 30 min. in the form and then put it on a cooling rack. Wrap it in sandwich paper and dribble a little rum on it each day for a week.
After the week, warm the apricot jam and spread it on the cake. Blend the almond paste with the icing sugar and roll it out between two cellophane sheets. Cover the whole cake with the almond paste (on the sides, too). Let it dry a few days or put in the oven for a few minutes at a really low temperature. Now you can decorate the cake with little marzipan figures.
Thanks to Iris Chisholm for contributing this recipe.
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