Easy traditional christmas cake Recipe
Ingredients
3/4 cup (110g) plain flour, sifted
3/4 cup (110g) self-raising flour, sifted
1 teaspoon MasterFoods mixed spice
1 teaspoon MasterFoods nutmeg ground
2 teaspoons MasterFoods cinnamon ground
Icing sugar, to dust
1 cup (160g) sultanas
1 3/4 cups (280g) currants
1 1/2 cups (225g) raisins, chopped
1/2 cup (85g) mixed peel
1 cup (200g) glacé cherries, chopped
1 cup (250ml) dark rum or apple juice
250g butter, softened
1 cup (220g) brown sugar
4 Coles Brand Australian free range eggs
1 1/2 cups (210g) slivered almonds
Easy traditional christmas cake Recipe
Method
Step 1
Combine sultanas, currants, raisins, mixed peel, glacé cherries and rum in a large bowl. Cover and set aside, stirring occasionally, for 2 days to macerate.
Step 2
Preheat oven to 170C. Grease and line a 23cm square (base measurement) cake pan or 25cm round (base measurement) cake pan with 3 layers of baking paper, extending paper 5cm above the rim.
Step 3
Using an electric mixer, beat the butter and sugar for 5 mins or until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Step 4
Stir the almonds into the fruit mixture. Add the fruit mixture to the butter mixture with the combined sifted flours and spices. Stir until well combined. Spoon into prepared pan. Bake for 2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven. Wrap the pan in a tea towel and set aside to cool completely. Turn cake out of pan and dust with icing sugar to serve.
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