This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

Ingredients

1 cup butter
1 cup sugar
6 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup white wine
1 cup dried apricots, chopped
1 cup dried figs, chopped
1 cup raisins
1 cup candied lemon peel, chopped
1/2 cup candied citron, chopped
2 cups shredded coconut meat
1/2 cup flour
2 teaspoons rum
2 cups blanched almonds, chopped

• Soften the butter, gradually add the sugar, creaming well.

• Add the eggs, one at a time, beating after each addition.

• Sift the 1 1/2 cups of flour, baking powder and salt and add to the above mixture alternately with the 1/2 cup of wine. Beat well.

• Combine all of the fruits and nuts and dredge in the ½ cup of flour then with the rum add the fruits and nuts to the batter, blending well.

• Line 2 loaf pans (9 × 5 × 3) or 2 tube pans with grease proof paper.

• Pour the batter into the pans, filling to about two-thirds full. Decorate with candied fruits or nuts if you wish.

• Bake about 2 1/2 hours in a slow oven, 275ºF. (Placing the baking pans in shallow pans 1/4 filled with water prevents the cakes from scorching on the bottom while they bake).

• Cool the pans on wire racks for about 20 to 30 minutes. Turn out. Remove paper and return to racks to cool before storing.

Makes 1 cake

Martin James

If you would like to visit Martin's own website click here