Last-minute Christmas cake

18 December 2014 - 02:07 By Sunday Times Food Weekly
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Last-minute Christmas cake

Ingredients

  • 1kg mixed dried cake fruit
  • 200g glace cherries
  • 250ml (1 cup) ruby port
  • 150ml orange juice
  • 45ml (3 tbsp) black treacle
  • 250ml (1 cup) brandy
  • 250g butter
  • 250g soft brown sugar
  • 5 extra-large eggs
  • 350g cake flour
  • 7.5ml (1 tsp) baking powder
  • 10ml (2 tsp) mixed spice
  • 5ml (1 tsp) ground cinnamon
  • 5ml (1 tsp) ground ginger
  • 2.5ml ( tsp) ground cloves
  • 100g pecan nuts, chopped
  • 100g whole peeled almonds

Method

Place the cake fruit and cherries in a large pan with the port, orange juice, treacle and half the brandy. Bring to the boil and simmer uncovered for 10 minutes, stirring occasionally. Set aside for a couple of hours to infuse.

Preheat the oven to 140C. Line the base and sides of a 23cm cake pan with baking paper. In a large mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and spices, then add the cooled fruit mixture and the nuts. Spoon into the cake tin and bake for 3-4 hours. Allow to cool for 15 minutes in the tin before turning out. Warm the remaining brandy, pour over the cake and allow to cool completely, preferably overnight, before serving.

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