1 Spray three petite loaf pans (6.5cm x 13cm base) with cooking oil. Line base and two long sides of each pan with baking paper, coming 3cm above edges of pans.
2 Spread almonds, macadamias and brazil nuts over an oven tray.
3 Cook in a moderate oven (180C) for 7 minutes, or until golden. Cool.
4 Transfer three-quarters of the nuts to a large bowl. Add three-quarters of the fruit. Mix well.
5 Beat eggs and sugar in a small bowl of an electric mixer until thick and creamy. Add cooled butter and liqueur. Beat until just combined. Pour over nut mixture.6 Add meal, flour and spices. Using a wooden spoon, mix until well combined. Spoon evenly into pans. Arrange remaining nuts
and fruit evenly over cake mixture.
7 Cook in a slow oven (150C) for 1 hour, 10 minutes, or until cooked when tested. Stand in pans for 10 minutes before lifting out onto a wire rack. Cool completely.
8 Heat jam in a small saucepan over a medium heat, stirring, until melted. Strain into a small bowl. Discard solids. Brush jam over cold cakes. Refrigerate overnight.9 Serve cake cut into thin slices.
TIP: Alter fruits and nuts to suit your taste – try figs, dates and glace ginger. Cakes can be made up to three months ahead. Store, wrapped in plastic, in an airtight container in the fridge.
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