Prep 10 mins
Cook 1 hr 30 mins
This is my aunt's recipe for Christmas Cake. I tried this many years ago and still remember how awesome it was! If sultanas are hard to find, you can replace them with raisins. Merry Christmas and a Happy New Year to all!
- 250 g sultanas or 250 g thompson seedless grapes
- 250 g currants
- 75 g cherries, halved
- 150 g whole wheat flour
- 150 g unsalted butter
- 150 g sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 lemon, zest of
- 3 eggs, beaten
- 1⁄4 cup brandy
- 25 g jam (I use Mixed-Fruit jam; use your favourite flavour) or 25 g jelly (I use Mixed-Fruit jam; use your favourite flavour)
- Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl, cream butter, sugar, lemon zest till fluffy.
- Add beaten eggs slowly and whip to form peaks.
- Now add the rest of the flour and mix well.
- Fold in the brandy-fruit mixture.
- Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.
Anu, this is the second time that I have made your recipe for fruit cake. I asked a lot of questions before I set out to do it, so that I don't burn the sides again. This time I lined the metal loaf pan with greased parchment pan. I used 400g raisins and 175g of chopped dried apricots. I forgot to add the cinnamon. I wrapped the pan in 10 page thickness of newspaper and fastened with metal paper clips. As soon as the top was the color I liked, I loosely covered with aluminum foil. Placed the pan on another folded newspaper. Baked at 325 F for 1 1/2 hour and it was PERFECT! Moist and beautiful to look at - tastes dee-lish! Thanks.
I've just made this cake and it's fabulous. Very dark, rich and moist. Very easy to make. I used raisins instead of currants, and 1/2 cup brandy, otherwise kept to the original recipe. We've eaten half of it (it's still warm) so will have to make some more for Christmas!