Christmas fruit cake recipe
- 1 1/4 cups sultanas
- 1 cup currants
- 1 1/3 cups raisins, chopped
- 1 1/4 cups prunes, pitted and chopped
- 1 cup glace red cherries, chopped
- 1 cup brandy, 2 tablespoons extra
- 180g unsalted butter, softened
- 1 cup brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 3 eggs
- 100g pecans, chopped
- 100g dark chocolate, chopped
- Finely grated rind and juice of 1 orange
- 1 1/4 cups plain flour
- 1/2 cup self-raising flour
- 2 teaspoons mixed spice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
Add the fruit and brandy to a large bowl and stir to combine. Cover with plastic wrap and leave to stand overnight.
Butter a deep 20cm round cake tin and line with two layers of baking paper (use a little butter between layers to help keep them stuck together). Preheat oven to 160 degree C.
In an electric mixer, cream butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after ading each egg.
Stir the fruit mixture, walnuts, chocolate, orange rind and juice. Sift the flours and spices over the fruit mixture and stir until well combined.
Spoon the cake mix into the tin and smooth the top.
Bake for 2 1/2 - 3 hours or until a skewer inserted into the middle of the cake comes out clean.
Leave cake in the tin, drizzle with extra brandy and wrap in a clean tea towel to cool slowly overnight. Remove from tin, wrap in a layer of plastic wrap, then a layer of aluminium foil and store in an airtight container.
- Cooking time depends on your oven. Keep an eye on the last 1/2 hour in case it overcooks. Overcooked cake was a bit crumbly.
- Try mixing up the dry fruit depending on what your family prefers.
- Ice as preferred, either traditionally with royal icing and marzipan, or leave plain. It's just as tasty either way!
- This recipe was created by Melissa Hughes for Kidspot, New Zealand's best recipe finder.
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