I like my recipes to be easy, but I also like them to pack a bit of a visual punch...and this delivers on both counts.
It's an easy Christmas cake recipe that I first got from New Idea...and adapted it just a little.
The first thing you do, preferably the night before you plan to make the cake, is soak 1 kg of mixed dried fruit, with half a cup of brandy. Actually, you can use whatever alcohol you like. It's basically to help preserve the cake so you can make it well in advance and store it in the lead up to Christmas
The next day, line your cake tin with at least two layers of baking paper. This helps to protect the cake from burning
Then in the bottom of the tin, place in 1 cup of brazil nuts, a good sprinkling of almonds and I also added some chopped fruit medley and some halved macadamias
Now.... cream together 250 gr butter and 1 cup dark brown sugar
Then add 4 eggs and a large glob of marmalade. I used some Rose's lime marmalade I had in the fridge. Now if the mix starts to separate, don't worry, just add a tablespoon of flour to bring it together..
Next, mix in the fruit and liquid
...and then add 2 1/2 cups of plain flour and a teaspoon of mixed spice. I used cinnamon and Nutmeg....and fold it all through
Spoon it into the cake tin and smooth down the top
It's going to take about 2 1/2 hours in a slow oven, about 150 degrees,(fan forced)
Always make sure you test it with a skewer or sharp bladed knife to make sure it's cooked right through the centre though
Once it's cool, invert the cake onto a nice plate or cake stand...and there you have it
Mine was a little overcooked on the bottom, I think I'll put three layers of paper on the bottom of the cake pan in future, just to give it a little more protection
Hope you like it. I know we're going to enjoy it next weekend when the family's here for the annual
"Festival of Meat".
More on that later in the week.
1kg mixed dried fruit
1/2 cup brandy (or other alcohol)
2 1/2 cups plain flour
1 cup dark brown sugar
1 teaspoon mixed spice
1 cup brazil nuts
1/2 cup macadamia nuts
half a cup of almonds
half a cup of fruit salad medley (optional)