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Cathedral Christmas Cake
Posted By Helen Jackson On October 8, 2011 @ 11:24 am In Baking Recipes,Cake Recipes,Christmas Recipes,Recipes | 2 Comments
See how to store and care for your Christmas Cake [1].
Preheat the oven to 130°C. Line a 24cm ring tin with two layers of brown paper and then one layer of baking paper.
Cut the peaches into strips and very roughly chop the apricots and figs. Roughly chop the brazil nuts and almonds. Combine the dried fruit, nuts and ginger in a large bowl.
In a separate bowl beat the eggs, sugar, vanilla and brandy together until thick and creamy, sift over the dry ingredients and mix until smooth. Pour the mixture over the fruit and nuts and mix well.
Spoon the mixture evenly into the prepared tin.
Bake for 2 hours, covering the top with foil if it browns too quickly.
Allow cake to cool in tin and then store in a cool, dry spot in an airtight container.
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[1] store and care for your Christmas Cake: https://www.foodlovers.co.nz/features/baking-christmas-cakes.html
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