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Method:GREASE a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
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Sift the flours with the mixed spice.
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Cream butter and sugar together till light and fluffy.
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Add in the Large eggs, one at a time, beating well after each addition and adding a little flour if the mix shows signs of curdling.
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Beat in the essence.
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Mix in the sifted flours in batches, alternating it with a Tbsp.
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of Cointreau each time.
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Mix fruits in a mixing bowl and add 1 to 2 Tbsp.
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flour.
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Stir fruits into the creamed mix.
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Spoon the mix into prepared cake tin and smooth the surface with a spatula.
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Knock tin lightly on a flat surface to break up any air bubbles.
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Bake in a preheated oven at 160 degrees C for an hour, lower the temperature to 150 degrees C and continue to bake for another hour or possibly till a skewer inserted in the centre of the cake comes out clean and dry.
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Cold cake in the tin for 10 min before turning out onto a wire rack.
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Topping:BRUSH apricot gel over cake.
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Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen.
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Allow cake to dry before dusting with icing sugar.
