Christmas is almost here! For our bakers out there, here’s a wonderful family Christmas Cake recipe from Donna Hay! Looks delicious!
Christmas Cake
Serves – 16-24
Ingredients –
3 cups (450g) raisins
1½ cups (240g) sultanas
1 cup (160g) dried currants
8 soft fresh dates (160g), pitted and chopped
1 cup (140g) slivered almonds
¾ cup (180ml) brandy
250g unsalted butter, softened
1¼ cups (220g) light brown sugar
4 eggs
2¼ cups (335g) plain (all-purpose) flour, sifted
¼ teaspoon bicarbonate of (baking) soda
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
2–3 tablespoons brandy, extra
Method
- Place the raisins, sultanas, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
- Preheat oven to 140°C (275°F). Line a 20cm square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
- Add the flour, bicarbonate of soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
- Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
Note – You could also try using a dessert sherry to replace the Brandy. Donna recommends Pedro Ximenez as it’s an intensely sweet, dark sherry, perfect for festive cakes and puddings.
Source – donnahay.com.au/recipes