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    Thursday, December 17, 2015

    The night before Christmas cake recipe

    The night before Christmas cake recipe

     175ml buttermilk
     2 eggs
     Grated rind of 1 lemon
     Grated rind of 1 orange
     225g fruit mince
     2 tablespoons brandy
     175g unsalted butter, softened
     225g brown sugar
     275g self-raising flour
     1 teaspoon baking powder
    Florentine topping
     50g hazelnuts
     50g blanched almonds
     85g brazil nuts
     140g red glace cherries
     100g golden syrup
     2/3 cup (100g) icing sugar
     2 teaspoons lemon juice

    The night before Christmas cake recipe

    Step 1
    Preheat oven to 160°C. Grease and line base of a 20cm springform cake pan. Beat butter and sugar in bowl of an electric mixer until light and fluffy, sift flour and baking powder and stir into butter mixture with buttermilk and eggs. Stir in rinds with fruit mince and brandy. Spoon into pan and bake for 1 hour.

    Step 2
    Meanwhile, for florentine topping, place nuts, cherries and golden syrup in a saucepan and warm over a medium heat. When cake has cooked for 1 hour, remove from oven and spread topping over. Return for a further 15-30 minutes or until a skewer inserted into the centre comes out clean. Cool, then transfer to a rack to cool completely.

    Step 3
    For the icing, mix together sugar and lemon juice, place in a piping bag with a small nozzle and drizzle over cake. Decorate with ribbon, if desired.

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    Item Reviewed: The night before Christmas cake recipe Rating: 5 Reviewed By: Mrs. Chef
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