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Christmas Cake

Posted By Helen Jackson On January 25, 2010 @ 11:47 pm In Baking Recipes,Cake Recipes,Dish Type,Method,Recipes | 2 Comments

Annabelle

Ingredients

  • 1 ½ kg mixed dried fruit
  • 2 tablespoons apricot jam
  • ¼ cup sherry
  • ½ cup pineapple juice
  • 1 teaspoon almond essence
  • 1 teaspoon orange essence
  • 1 teaspoon lemon essence
  • 1 teaspoon vanilla essence
  • 1 teaspoon brandy essence
  • 2 tablespoons brandy or cointreau
  • 300g flour
  • ¼ teaspoon baking powder
  • pinch salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cloves
  • 250g soft butter
  • ½ cup soft brown sugar
  • 4 eggs

 

 

 

 

Method

Place fruit, jam, sherry, pineapple juice, essences and brandy in a glass bowl and mix well. Leave to soak overnight in a cool dark place or up to 8 weeks, stirring every few days. Preheat oven to 130 C. Sift together flour, baking powder and spices. Cream together butter and brown sugar add eggs one at a time, beating well after each. Alternate eggs with a little flour mixture to prevent curdling. Stir remaining flour through fruit mixture and add to the butter and eggs. Stir well to combine. Pour into a lined tin and bake for 2 ½ - 3 hours until cake tests cooked.

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