Rich christmas cake

Rich christmas cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
375g raisins
375g sultanas
125g mixed peel
125g glace cherries
60g glace apricots
2 slices glace pineapple
3 tablespoons brandy or rum
3 tablespoons sherry

Cake mixture:

Quantity Ingredient
250g butter
1 1/4 cups brown sugar
1 lemon, rind grated
1 tablespoon golden syrup
2 tablespoons marmalade
5 eggs
2 1/2 cups plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup finely chopped blanched almonds
almonds, extra
brandy, extra

Method

  1. First prepare fruit: Wash the raisins and sultanas separately then dry thoroughly. This is best done by spreading fruit on baking trays lined with paper towels. Place in a 120°C oven for 30 minutes, remove and cool completely. Chop the raisins. Put into a bowl with the finely chopped peel. Cut the cherries, apricots and pineapple into small dice, and then add to the fruit in the bowl. Sprinkle with the brandy or rum and sherry. Cover with cling wrap, then a cloth, and leave overnight.
  2. Next day: Preheat the oven to 150°C. Line a deep 20 cm square tin. Beat the butter and brown sugar with the lemon rind, until light and creamy. Add the golden syrup and marmalade. Beat well. Add the eggs one at a time, beating well after each. Add 1 tablespoon flour with the last egg. Sift together the flour, spices and salt and stir into creamed mixture alternately with the fruit and chopped almonds.
  3. Spoon the mixture into the prepared tin and arrange the extra almonds on top. Bake for 3 1/2–4 hours or until cooked. Remove from the oven and immediately sprinkle with about 1 tablespoon extra brandy.
  4. Remove the cake from the tin, leaving the paper on the cake. Wrap in a tea towel and leave until cool.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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