Christmas Cake

Christmas Cake

Traditional Christmas Favourite

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

Chocolate Yule Log Christmas Cake
Chocolate Yule Log Christmas Cake

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.

Christmas Cake on a Plate
Christmas Cake on a Plate

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 on White Plate

Christmas Cake

This fruitcake is a Christmas favorite made from dried fruits, candied citrus peel and brandy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 6

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

Instructions
 

  • Preheat oven to 150°C (or 130°C fan forced) for 15 minutes
  • Line the sides of the pan with a layer of baking paper and line base with a disc of baking paper.
  • Cream butter, sugar and golden syrup together in large bowl with an electric mixer.
  • Add eggs one at a time and beat for 1 minute before adding next egg. Continue until all eggs have been added.
  • Stir in flour and spices.
  • Stir in fruit, juice and sherry or brandy. Mix well with hands to combine.
  • 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.
  • Decorate as desired.

Notes

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

 

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