Christmas cake

Recipe from: 3 November 2009

Ingredients 19
Servings 8
Time 12 hrs 15 mins

Ingredients

  • 500
    g
    dates, shredded
  • 1
    kg
    fruitcake mix
  • 200
    ml
    brandy
  • 450
    g
    butter, at room temperature
  • 475
    ml
    soft brown sugar
  • 9
    extra-large eggs
  • 600
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    salt
  • 2
    ml
    ground cloves
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground nutmeg
  • 5
    ml
    cocoa
  • 50
    ml
    ginger preserve syrup
  • 125
    g
    ginger preserve, finely chopped
  • 100
    g
    walnuts, chopped
  • 1
    lemon, grated rind
  • 250
    g
    maraschino cherries OR glacé cherries, halved and lightly dredged with flour
  • 65
    ml
    brandy
 

Method

4 hours
 
Soak the dates and fruitcake mix overnight in the brandy.
Butter two 25 cm cake tins and line with 3 layers of buttered brown paper.
Preheat the oven to 120°C.
Cream the butter and brown sugar together and beat in the eggs one at a time, beating well after each addition.
Sift the dry ingredients over the butter mixture.
Stir in the ginger syrup and chopped ginger, walnuts and lemon rind.
Spoon a layer of the batter into the tins and scatter with some cherries.
Repeat the layers of batter and cherries, ending with a layer of batter.
Bake for 4 hours until done, remove from the oven and pour the brandy over.
Leave to cool in the tins before turning out carefully and wrapping in aluminium foil.
Store in an airtight container.
Moisten the cakes once every fortnight with a few capfuls of brandy, rewrap and store.
 

Read more on: bake  |  fruit
 

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