Easy Christmas Cake
- 1kg dried fruit (your personal combination mix of sultanas, raisins and currants)
- 250g dried apricots, finely chopped
- 250g butter
- 1 cup dark brown sugar
- 1/2 cup brandy or orange juice
- 1/2 cup crushed pineapple
- 3 tsp finely grated orange rind
- 2 tsp finely grated lemon rind
- 5 large eggs, lightly beaten
- 2 cups high-grade flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Whole blanched almonds
- Extra brandy
- Line a deep 23cm round or square tin with three layers of GLAD Cooking Paper, bringing paper 5cm above the edge of the pan. Or, if you have a wooden cake box, simply line with GLAD Cooking paper.
- Heat oven to 150 degrees C.
- In a large pot place butter, sugar and brandy or orange juice and stir over heat until the butter and sugar have dissolved.
- In a large bowl combine the dried fruit, mixed peel, zest and crushed pineapple, then pour in the butter mixture and mix to combine.
- Add the eggs, then sift and add dry ingredients. Mix in with gentle, folding movements. Spread mixture evenly into the prepared pan then decorate the top with almonds.
- Bake for 2½ to 3 hours. When the cake comes out of the oven, splash a little extra brandy over the top of the cake.
- Cover hot cake with a tea towel, cool in pan.
- Glacé fruit and mixed peel do not appear in this recipe, but if you wish to add this, do so – just subtract the other fruit quantities.
- To ensure a cake is cooked, insert a knife in the centre of the cake – it’s cooked when it comes out cleanly.