Best Christmas Brandy Cake

Anu's Note:

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!

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 8

Yield: 8.0 large s ...

• 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
• ¼ teaspoon cinnamon
• ¼ lemon , zest of
• 3 eggs , beaten
• ¼ 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)

Directions:

1. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl, cream butter, sugar, lemon zest till fluffy.
4. Add beaten eggs slowly and whip to form peaks.
5. Now add the rest of the flour and mix well.
6. Fold in the brandy-fruit mixture.
7. Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.

Reviews

[Cathy-O]

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.

[Chef #178746]

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!