Christmas Fruit Cake2018-11-27
- Servings : 6
- Cook Time : 3:00 h
Christmas just wouldn’t be Christmas without a fruit cake!
- 220g sultanas
- 175g currants
- 230g raisins, chopped
- 150g prunes, pitted and chopped
- 190g glacé red cherries, chopped
- 230ml brandy, 2 tablespoons extra
- 180g butter, softened
- 200g brown sugar, firmly packed
- 2 tsps vanilla essence
- 3 eggs
- 100g pecans, chopped
- 100g dark chocolate, chopped
- finely grated rind and juice of 1 orange
- 160g plain flour
- 60g self-raising flour
- 2 tsps mixed spice
- 2 tsps ground cinnamon
- 2 tsps ground nutmeg
Add the fruit and brandy to a large bowl and stir to combine. Cover with plastic wrap and leave to stand overnight.
Butter a deep 20cm round cake tin and line with two layers of baking paper (use a little butter between layers to help keep them stuck together). Preheat oven to 160°C.
In an electric mixer, cream the butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after adding each egg.
Stir the fruit mixture, pecans, chocolate, orange rind and juice. Sift the flours and spices over the fruit mixture and stir until well combined.
Spoon the cake mix into the tin and smooth the top.
Bake for 21/2 - 3 hours or until a skewer inserted into the middle of the cake comes out clean.
Leave cake in the tin, drizzle with extra brandy and wrap in a clean tea towel to cool slowly overnight.
Remove from tin, wrap in a layer of plastic wrap, then a layer of aluminium foil and store in an airtight container. When ready to serve, sprinkle over some icing sugar.