* Fruit-Nut Cake *

2 cups all-purpose flour
1½ cup cups wholewheat flour
2 tbsp active dry yeast
1 tsp sugar
1 cup warm water
½ cup butter
½ cup light brown sugar
3 eggs
1 tsp salt
2 tsp grated orange zest
1 cup chopped nuts
¼ cup raisins
¼ cup candied orange peel
1 tbsp melted butter
¼ cup golden syrup
½ cup chopped blanched almonds
1 tbsp butter for greasing

Sift the flours separately, 2-3 times each.
Stir the yeast and 1 tsp sugar into the warm water and keep
aside for 5 minutes.
Stir in 1 cup all-purpose flour and keep aside for 30 minutes.

Cream the butter and brown sugar till fluffy. Mix in the
whisked eggs and orange zest. Gently blend in the yeast
mixture. Add both the flours and fold in.
Beat the dough for 4-5 minutes till light. Stir in the dry
fruits and nuts. Cover and let rise for 2 hours, or until
doubled in volume.
Grease one 1-lb loaf tin, or two 9-inch cake tins with butter.
Punch the dough lightly. Put in the loaf tin or divide and put
in the cake tins. Let rise an additional 30 to 45 minutes.
Brush with the melted butter. Combine the chopped almonds and
golden syrup and sprinkle over the top.
Bake in a preheated 350°F oven for 30 to 45 minutes, until
golden brown.
Serve warm or at room temperature. Decorate with whipped cream
and grated chocolate or fruit jam (optional).