Rich Christmas cake


Ingredients 24
Servings 0
Time 20-30 min

Ingredients

  • 250
    g
    hard margarine
  • 300
    g
    soft brown sugar
  • 8
    eggs
  • 325
    g
    flour
  • 5
    ml
    nutmeg
  • 2
    ml
    ground mace
  • 2
    ml
    ground cloves
  • 5
    ml
    cinnamon
  • 15
    ml
    baking powder
  • 250
    g
    seedless raisins
  • 250
    g
    sultanas
  • 500
    g
    currants
  • 250
    g
    sliced dates
  • 150
    g
    mixed peel
  • 100
    g
    cherries, cut in half
  • 100
    g
    almonds
  • 410
    g
    crushed pineapple
  • 100
    ml
    strong black Nescafé coffee
  • 100
    ml
    brandy
  • 100
    ml
    rum or Van der Hum liqueur
  • 100
    g
    blanched almonds
  • GLAZE
  • 50
    ml
    smooth apricot jam
  • 5
    ml
    lemon juice
 

Method

3 hours 30 min - 4
 
Grease and line the base and sides of a 23 cm cake tin with greaseproof paper. Preheat oven to 150 ºC (300 ºC). Place a layer of old magazines or newspaper on oven rack to prevent base burning. Cream the margarine and brown sugar. Add eggs one by one and beat well after each addition. Sift dry ingredients together and mix well with dried fruit and almonds. Combine crushed pineapple, coffee, brandy and rum. Add fruit/flour mixture to creamed mixture alternately with pineapple mixture. Pour into prepared tin. Sprinkle blanched almonds on top and bake on bottom shelf of oven for 3 1/2 to 4 hours. (Test after 3 1/4 hours.) Turn oven temperature down to 140 ºC (275 ºF) after 1 hour. GLAZE Put jam, lemon juice and 100 ml water into a small saucepan. Bring to the boil and simmer for 8-10 minutes. Strain. Brush on cake when cool. Decorate with glacé fruit and nuts.
 

Read more on: bake  |  fruit
 

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