Christmas Cake

Traditional Christmas Favourite

This fruitcake is a Christmas favorite made from dried fruits, candied citrus peel and brandy.

Ingredients

• 150g Butter
• 150g Brown sugar
• 1/2 Tbs Golden syrup
• 6 Eggs
• 150g Plain flour
• 30g Self raising Flour
• 1/2 tsp Salt
• 1/2 tsp ground ginger
• 1 tsp mixed spice
• 150g currents
• 150g sultanas
• 150g raisins, chopped
• 90g mixed peel
• 25g pitted dates, chopped
• 75g pitted prunes, chopped
• 1 ring glazed pineapple, chopped
• 75ml sweet sherry or brandy
• 1 packet soft icing (optional)
• 1/2 orange zest and juice

Step 1

Preheat oven to 150°C (or 130°C fan forced) for 15 minutes

Step 2

Line the sides of the pan with a layer of baking paper and line base with a disc of baking paper.

Step 3

Cream butter, sugar and golden syrup together in large bowl with an electric mixer.

Step 4

Add eggs one at a time and beat for 1 minute before adding next egg. Continue until all eggs have been added.

Step 5

Stir in flour and spices.

Step 6

Stir in fruit, juice and sherry or brandy. Mix well with hands to combine.

Step 7

Bake in 3.5L Brazier on middle shelf for 1 hr 15 min or until probe of Digital Thermometer comes out clean when inserted into the middle of the cake or when temperature reaches 100°C. Cool in Pan.

Step 8

Decorate as desired.

Chef’s Tips

Fruit can be soaked in sherry or brandy for a few hours before making the cake.

Christmas Cake

This fruitcake is a Christmas favorite made from dried fruits, candied citrus peel and brandy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 150 g Butter
• 150 g Brown sugar
• 1/2 Tbs Golden syrup
• 6 Eggs
• 150 g Plain flour
• 30 g Self raising Flour
• 1/2 tsp Salt
• 1/2 tsp ground ginger
• 1 tsp mixed spice
• 150 g currents
• 150 g sultanas
• 150 g raisins (chopped)
• 90 g mixed peel
• 25 g pitted dates (chopped)
• 75 g pitted prunes (chopped)
• 1 ring glazed pineapple (chopped)
• 75 ml sweet sherry or brandy
• 1 packet soft icing (optional)
• 1/2 orange zest and juice

Method

 

1. Preheat oven to 150°C (or 130°C fan forced) for 15 minutes
2. Line the sides of the pan with a layer of baking paper and line base with a disc of baking paper.
3. Cream butter, sugar and golden syrup together in large bowl with an electric mixer.
4. Add eggs one at a time and beat for 1 minute before adding next egg. Continue until all eggs have been added.
5. Stir in flour and spices.
6. Stir in fruit, juice and sherry or brandy. Mix well with hands to combine.
7. Bake in 3.5L Brazier on middle shelf for 1 hr 15 min or until probe of Digital Thermometer comes out clean when inserted into the middle of the cake or when temperature reaches 100°C. Cool in Pan.
8. Decorate as desired.

Notes

Fruit can be soaked in sherry or brandy for a few hours before making the cake.