Hornbill Fruit Cake

A fudge like fruit cake inspired by the dried fruit and flavours of Brunei, Rosella fruit, pandas and kaya jam.This cake has no alcohol in it, so it can't be aged, therefore it will be better to eat the next day!

First, you need to make the roselle syrup, if you can't find Rosellas a type of hibiscus flower, otherwise, you won't want to use a syrup and instead use a plum jam or cordial.

Ingredients

115g glacier cherries

115g dried apricots

115g sour plums

115g dates stoned

115g raisins

65g red pickled ginger

200ml Roselle syrup

100g unsalted peanuts

100g cashew nuts

150g butter

125g honey

100g kaya jam, if you can't get this, do all honey

2 tspn cardamom ground

2 tspn ground coriander

20 ml pandan flavouring

4 eggs

175g plain flour

Method

Step One

Preheat your oven to 150c, gas mark 3.

Step Two

Put all the fruit in a saucepan with the roselle syrup or 50g of plum jam and 150ml water. Bring to the boil, simmer for 10 minutes. Leave to cool.

Step Three

Whisk eggs and sugar, add flavouring, spices, honey and kaya jam. Add the fruit and then stir in the flour.

Step Four

Pour mix into a greased cake tin and bake in the oven for 2.5 hours or until golden brown.

Step Five

Pour a small amount of roselle syrup on the cake as soon as it comes out of the oven.

Step Six

When cool, brush with melted jam of choice to steal and decorate with a hornbill shaped marzipan horn if you want.