Amaretto Infused Fruit Cake With Pistachios
This fruit cake has all the decadence and richness of a traditionally prepared fruit cake, but without all the effort. It’s filled with boozy hints of amaretto infused fruit and pistachios. Dress it up with cherries and nuts for festive entertaining or enjoy it all year round.
Prep Time60 minutes
Cooking Time120 minutes
1 kg FLM festive cake mix
1 1/2 cups Water
1 cup Brown sugar
250 g Butter
1/2 cup Amaretto
1/2 tsp Bicarbonate of soda
3 Eggs, beaten
1 cup Self Raising Flour
1 cup Cake Flour
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1 cup Pistachio nuts, roughly chopped
Third cup Extra amaretto
Place the cake mix, water, brown sugar, butter and amaretto into a large pot and over a moderate heat bring the ingredients to the boil, stirring constantly.
Cook for about 10 - 12 mins, until all the butter and sugar has dissolved and the fruit has softened.
Remove the pot from the heat and stir in the bicarbonate of soda.
Allow the mixture to cool completely.
Add the beaten eggs and mix well.
Sift in the self raising flour, cake flour, cinnamon and ginger.
Add the chopped pistachios and fold all the ingredients together.
Pour the cake batter into a prepared 22cm round baking tin, that has been lined with 2 layers of baking paper.
Place in a pre-heated 160 C oven for 2 hours.
Remove from the oven and allow to cool.
Pour the extra amaretto over the cake.
Remove the cake from the tin and decorate with cherries, pistachios and pecan nuts.