Chunky Brandied Christmas Fruitcake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 3mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day one.
  • Coarsley chop all the dried fruit and place into a large glass or ceramic bowl.
  • Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate.
  • Day two.
  • Add in coarsley chopped nuts and sugar. Stir.
  • In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir.
  • Mix the cake mixture in with the fruit and nut mix, stir well.
  • Pour mixture into a greased and lined deep 20cm cake tin.
  • Gently drop the filled cake tin on the floor 5 times to remove all air bubbles.
  • Bake at 140oC for 2 1/2 - 3 hours, or until cooked.
  • Cool completley in the tin.
  • Serve in small slices.
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