1/2 Photos of Non-Traditional Christmas Cake - No Cherries
3 hrs 40 mins
This is a recipe from www.cuisine.co.nz which I have modified slightly. The 900g mixed dried fruit refers to anything but sultanas, raisins or currants. I used crystallised ginger, dried peaches, dried figs, glace mixed peel, dried papaya, dried dates and dried pineapple. You can use anything you like (for instance dried mango sounds nice but it was too expensive here). To prepare the tin I lined it with 4 sheets of newspaper, then 2 sheets of heavy brown paper, greasing the uppermost sheet. Some people also put damp newspaper around the outside of the tin & tie this with string to secure it, but I didn't have any string. Finally, if you do not want to use alcohol, orange juice is fine in place of the brandy. (Time does not include fruit marinating time).
My Private Note
Units: US | Metric
- 425 g sultanas
- 175 g currants
- 900 g mixed dried fruit, coarsely chopped
- 1 orange, juice and zest of
- 440 g crushed pineapple
- 200 ml brandy, plus extra for finishing
- 170 g blanched almonds
- 200 g unsalted butter
- 200 g brown sugar
- 5 eggs
- 1 1/2 teaspoons vanilla essence
- 1 teaspoon almond essence
- 70 g ground almonds
- 1 3/4 cups bread flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 1 teaspoon nutmeg
- 200 ml brandy, extra for feeding cake (approximate)
- 1Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
- 2Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
- 3Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
- 4Turn the oven down to 150 degrees Celsius.
- 5Cream the butter and sugar until light and fluffy.
- 6Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
- 7Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
- 8Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
- 9Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
- 10If the top starts browning too quickly cover with baking paper.
- 11Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
- 12Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.
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Nutritional Facts for Non-Traditional Christmas Cake - No Cherries
Serving Size: 1 (153 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 438.0
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 4.0 g
- Cholesterol 49.5 mg
- Sodium 37.2 mg
- Total Carbohydrate 51.8 g
- Dietary Fiber 4.8 g
- Sugars 21.3 g
- Protein 5.2 g
The following items or measurements are not included: