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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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