Wreath Cake

• 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

1. Preheat oven to 325u0b0F. Grease an 8-inch ring cake pan. Line base with parchment.
2. 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.
3. 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.
4. 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.

candied cherries, pineapple, crystallized ginger, orange liqueur, hazelnuts, pecans, allpurpose, ground cinnamon, baking powder, brown sugar, butter, egg, apricot jam

Taken from recipes-plus.com/api/v2.0/recipes/23118 (may not work)