Traditonal Christmas Cake

Recipe from: 11/1/2007 12:00:00 AM

Ingredients 21
Servings 12
Time 50

Ingredients

  • 250
    g
    seedless raisins
  • 250
    g
    sultanas
  • 250
    g
    currants
  • 125
    g
    pitted dates, finely chopped
  • 250
    ml
    glacé cherries, halved
  • 125
    ml
    walnuts, chopped
  • 125
    ml
    brandy
  • 125
    ml
    butter or margarine
  • 250
    g
    brown sugar
  • 5
    eggs
  • 30
    ml
    smooth apricot jam
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 3
    ml
    ground nutmeg
  • 3
    ml
    ground cinnamon
  • 5
    ml
    mixed spice
  • 5
    ml
    ground ginger
  • 5
    ml
    bicarbonate of soda
  • Icing:
  • 4
    egg whites
  • 500
    ml
    sifted icing sugar
 

Method

150
 
1. Soak raisins, sultanas, currants, dates, cherries and nuts in brandy overnight.
2. Cream butter and sugar together, add eggs, beating well after each addition until light and fluffy. Add jam and fruit mixture, and mix well. Combine sifted dry ingredients, and continue to mix well.
3. Line a 20cm square cake tin with two layers of greaseproof paper. Grease well.
4. Turn mixture into tin and level top of cake with spatula. Bake in pre-heated oven at 150°C for 2 hours and 15 minutes. Test centre of the cake with a skewer. Skewer will come out clean when done. Allow to completely cool in the cake tin. Turn out and remove lining. Drizzle with brandy and seal with plastic wrap. Store in a cool place. Drizzle brandy over cake once a month.
5. Closer to time of serving, make the meringue icing. Whisk egg whites, gradually adding the sifted icing sugar, and continue to beat until soft peaks form. Cover cake with icing and decorate as desired.
 

Read more on: bake  |  fruit
 

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