Melted butter, for greasing
175g glace apricots
175g glace pineapple
175g glace red cherries
175g glace green cherries
110g brazil nuts
50g blanched almonds
40g (1/4 cup) plain flour
1 tbs self-raising flour
2 tbs caster sugar
2 tsp finely grated lemon rind
2 tsp finely grated orange rind
40g (2 tbs) butter, melted, cooled
Lightly brush a 4cm deep, 7 x 25cm bar cake pan with the butter to grease. Cut 2 strips of brown paper and 2 strips of non-stick baking paper long enough to line the sides of the pan and wide enough to extend 6cm above the top of the pan. Fold in a 2cm wide border along one long side of each strip of paper. Cut the 2cm border diagonally at 1cm intervals to the fold. Place the 2 brown paper strips into the pan, with the diagonal cuts along the bottom and fitting the fold into the bottom corners. Repeat with the baking paper strips. Use the base of the cake pan as a guide to cut 2 pieces of brown paper and 2 pieces of baking paper and use to line the base of the pan.
Position the oven shelf so the top of the cake pan (not the paper) will be in the centre of the oven. Preheat oven to 150°C.
Quarter the apricots and cut the pineapple evenly into 6 pieces. Place in a large bowl with the cherries, brazil nuts and almonds and mix well. Set aside.
Sift the flours into a medium bowl. Add the eggs, sugar, lemon rind, orange rind and butter. Use a whisk to beat mixture until well combined and smooth.
Pour the cake batter into the bowl of fruit and nuts and mix with a wooden spoon until the fruit is well coated in the cake batter.
Spoon 1/2 the cake mixture into the prepared cake pan and press down firmly with the back of the spoon so the fruit and nuts are packed in tightly. Add the remaining mixture and press firmly. (The mixture will come slightly above the top of the pan.)
Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. (You may need to insert the skewer several times to make sure as fruit can stick to it and be mistaken for uncooked cake mixture.) Trim away the paper extending above the sides of the pan. Cover the pan tightly with foil. Wrap in a tea towel and cool overnight.
Once the cake is completely cooled, remove it from the pan and peel away the paper. Wrap in 2 layers of plastic wrap and then in foil and place in a container (or in a larger cake pan) and store in a cool, dry, dark place for up to 3 months.
To serve, use a sharp, non-serrated knife to cut the cake into thin slices.