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    Tropical Fruits and Nuts

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    Tropical Fruits and Nuts

    • Christmas

    Ingredients

    • 15cm round Waitrose Richly Fruited Christmas Cake
    • 125g Forset Feast Exotic Dried Mango
    • 75g ground almonds
    • 5tbsp Renshaw Apricot Glaze
    • 5tbsp white rum
    • 250g Waitrose Tropical Fruit Medley
    • 100g Brazil nuts
    • Icing sugar

    Method

    1. To decorate a 15cm round Waitrose Richly Fruited Christmas Cake (double up on the quantities if decorating a 20cm square home-made cake or Waitrose Richly Fruited Christmas Cake), finely chop 125g Forest Feast Exotic Dried Mango in a food processor. Add 75g ground almonds, 5 tbsp Renshaw Apricot Glaze and 5 tbsp white rum or brandy and blend to a paste.
    2. Spread the mixture roughly over the top of the cake and scatter with 250g Waitrose Tropical Fruit Medley and 100g Waitrose Brazil Nuts.
    3. To finish, dust the cake with sieved icing sugar.

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