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