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Christmas Fruit Cake

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Total Time:
Serves:6
Rated 5 based on 100 votes
5
Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 600 gms - sultanas
  • 400 gms - Raisins
  • 200 gms - Currants
  • 100 gms - glace cherries, quartered
  • 100 gms - glace Orange slices, finely chopped
  • 80 gms - glace ginger, finely chopped
  • 290 ml - brandy
  • 1.5 cups - plain flour
  • 1/2 cup - self-raising flour
  • 2 tsp - mixed spice
  • 1 tsp - ground Ginger
  • 250 gms butter, softened
  • 1 cup - dark Brown sugar
  • 4 - eggs, at room temperature
  • 2 tbsp - Orange marmalade
  • Pure icing sugar, to serve

How to Make

  • Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  • Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper.
  • Preheat oven to 150C.
  • 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 tbsp flour mixture and beat until well combined.
  • Using a large metal spoon, fold remaining flour mixture into butter mixture.
  • 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.
  • Cover cake with 3 layers brown paper. Bake for 3 to 3.5 hours or until a skewer inserted into the centre comes out clean.
  • Drizzle remaining 2 tbsp 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. Serve.