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.