Candied Fruit Wreath Cake - cooking recipe

Ingredients

7 oz red candied cherries
7 oz green candied cherries
9 oz candied peaches
4 oz crystallized ginger
2 1/2 cups pecan halves
2 1/2 cups whole macadamias
8 tbsp (1 stick) butter, softened
1 cup sugar
3 None eggs
2 tbsp brandy
2 tsp vanilla extract
1/4 cup flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
None None FOR THE TOFFEE DRIZZLE
1 cup sugar

Preparation

Preheat the oven to 300\u00b0F. Lightly grease and flour a 9-inch tube pan or Bundt pan.
Mix fruits and nuts in a large bowl. Spread 1/4 of the mixture in bottom of pan.
Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until pale and creamy. Beat in brandy and vanilla.
Sift flour, baking powder and spices into a medium bowl. Lightly fold into batter until just combined. Lightly stir in remaining fruit and nut mixture. Spoon mixture into prepared pan, pressing down lightly. Tap pan on work surface.
Bake 1 1/2 hours, until a toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Unmold and wrap cake in foil. Set aside 3-5 days before slicing.
For the toffee drizzle, place sugar and 1/4 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Boil 8-10 minutes, without stirring, until edges are golden. Serve with cake.