1 cup of chopped walnuts
1 cup of dark raisins
1 cup of golden raisins
1 cup of dried cranberries or black currants, chopped
1 cup of crystallized fruit, chopped
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
4 large eggs
1 cup of confectioner's sugar, well-sifted into a bowl
1 tablespoon of orange zest
1 teaspoon of vanilla extract
Orange glaze: 1/4 cup of confectioner's sugar, 2 tablespoons of orange juice
2 tablespoons of orange juice
1 cup of chopped walnuts
1 cup of dark raisins
1 cup of golden raisins
1 cup of dried cranberries or black currants, chopped
1 cup of crystallized fruit, chopped
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
4 large eggs
1 cup of confectioner's sugar, well-sifted into a bowl
1 tablespoon of orange zest
1 teaspoon of vanilla extract
Orange glaze: 1/4 cup of confectioner's sugar, 2 tablespoons of orange juice
2 tablespoons of orange juice
Preheat the oven to low heat (150°F)
In a large bowl, mix together the nuts, raisins, cranberries or currants, and crystallized fruit
Add 1/4 cup of all-purpose flour and mix well
In another bowl, mix together the remaining flour (3/4 cup) and the rest of the ingredients
Mix at low speed until well combined
Add the fruit mixture and mix well
Spread in a 34 x 23 cm greased baking dish
Bake for 50-60 minutes or until a toothpick inserted comes out dry
To make the glaze: mix together the ingredients, heat over low heat, stirring to dissolve the confectioner's sugar
Brush the warm cake with the glaze
Let cool and cut into bars
Nota: can be made up to 15 days in advance
Wrap tightly with aluminum foil and store in the refrigerator or freeze for up to 2 months.
