Wreath Cake - cooking recipe

Ingredients

5 1/4 oz candied cherries (about 1 cup)
5 1/4 oz mixed chopped dried apricots and dried pineapple (about 1 cup)
1/2 cup crystallized ginger, halved
2 tbsp orange liqueur
1 1/3 cups roasted hazelnuts
1 cup roasted pecans
2/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 tbsp brown sugar
4 tbsp butter, melted
1 None large egg, lightly beaten
1/2 cup apricot jam

Preparation

Preheat oven to 325\u00b0F. Grease an 8-inch ring cake pan. Line base with parchment.
Combine fruit, liqueur and nuts in a large bowl. Sift flour, cinnamon, baking powder and brown sugar over fruit; add butter and egg. Fold until just combined.
Spoon mixture into prepared pan; smooth surface. Bake for 45 mins or until a skewer inserted at center comes out clean. Cool in the pan for 10 mins, then turn out onto a wire rack to cool.
Turn cake right-side up onto a serving platter. Heat jam in a small saucepan; pass through a coarse sieve. Brush top and sides of cake with jam. Cut into slices to serve.