To prevent your Christmas cake drying out make sure that you wrap approximately 6 layers of newspaper or newsprint around the outside of the pan and tie with string. Cover top if cake browns too soon.
- 250 g butter
- 3/4 cup sugar
- 4 eggs
- 250 g flour
- 500 g raisins
- 500 g sultanas
- 125 g dates, chopped
- 70 g glaceed cherries, chopped
- 75 g blanched almonds, chopped
- 1/2 teaspoon baking soda dissolved in
- 1/2 cup sherry or brandy
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond essence
- grated rind of 1/2 lemon
- extra 2 tablespoons brandy
Preheat oven to 150 C.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients except the 2 tablespoons brandy, stirring well to ensure the mixture is well combined.
Pour into a well lined 24 cm cake pan and bake for 2 1/2 hours. Remove cake from oven and pour over extra brandy while still hot.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.