Traditional christmas cake recipe
Ingredients
75g (1/2 cup) self-raising flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
2 tablespoons brandy or rum, extra
1.5kg mixed dried fruit, large raisins and glace cherries, halved
100ml brandy or rum
Melted butter, to grease
70g (1/3 cup, firmly packed) brown sugar
1 x 220g can baby apple (Heinz brand)
3 eggs
2 egg whites
225g (1 1/2 cups) plain flour
Traditional christmas cake recipe
Method
Step 1
Combine mixed fruit and brandy or rum in a glass or ceramic bowl. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
Step 2
Position an oven rack on the lowest shelf in the oven. Preheat oven to 150°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with 2 layers of non-stick baking paper.
Step 3
Place the sugar, apple, eggs and egg whites in a bowl. Use a whisk to mix until well combined. Add dried fruit mixture and use a wooden spoon to mix well.
Step 4
Sift over the flours, mixed spice and cinnamon and stir until well combined. Spoon mixture into the prepared pan. Tap the pan on the benchtop to settle the mixture and smooth the surface.
Step 5
Bake in preheated oven for 3 hours, covering with a piece of foil after 1 1/2 hours to prevent the top from over-browning, or until a skewer inserted into the centre comes out clean.
Step 6
Remove cake from oven. Brush with extra brandy or rum. Wrap pan in 2 clean tea towels and set aside to cool completely. Turn cake out onto a wire rack. Cut into slices to serve.
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