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Christmas Fruit Cake

2014-09-10

Recipe Info

  • Servings : 4
  • Cook Time : 3:30 h
  • Ready In : 3:30 h

A classic Christmas cake.

Ingredients

  • 600g sultanas
  • 400g raisins
  • 200g currants
  • 100g glace cherries, quartered
  • 100g glace orange slices, nely chopped
  • 290ml brandy
  • 1 1⁄2 cups Plain Flour
  • 1⁄2 cup Self-Raising Flour
  • 2 teaspoons mixed spice
  • 1 teaspoon ground ginger
  • 250g butter, softened
  • 1 cup dark brown sugar
  • 4 eggs, at room temperature
  • 2 tablespoons orange marmalade
  • Icing sugar, to serve

Method

Step 1

Place dried fruit, glacé fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight.

Step 2

Lightly grease a loaf pan. Line base and sides with baking paper. Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon our mixture and beat until well combined. Using a large metal spoon, fold remaining our mixture into butter mixture.

Step 3

Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

Step 4

Cover cake with 3 layers brown paper. Bake for 3 to 3 1⁄2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar.

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