NM Christmas Cake

    3 hours 30 min

    Christmas cake

    4 people made this

    Serves: 16 

    • 175g raisins
    • 175g sultanas
    • 175g prunes, roughly chopped
    • 150g glace cherries
    • 50g dried blueberries
    • 50g dried cranberries
    • 50g crystallised stem ginger
    • zest of 1 large orange
    • 250ml brandy
    • 175g unsalted butter
    • 175g dark muscovado sugar
    • 4 eggs
    • 200g self raising flour
    • 1 Tbsp golden syrup
    • 1 Tbsp vanilla extract

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Put the raisins, sultanas, prunes, cherries, blueberries, cranberries, ginger and orange zest into a bowl and pour over the brandy. Cover and leave for at least 24 hours stirring occasionally. Puree roughly half of the soaked fruit in a food processor.
    2. Preheat the oven to 150C (fan 130C) and grease the base and sides of a 20cm round cake tin and line with greaseproof paper.
    3. In a clean bowl, beat the butter and sugar until light and flulffy, then add in the eggs one at a time. Add the soaked and pureed fruit, golden syrup, vanilla and flour, and fold together until well combined.
    4. Spoon into the prepared tin and bake for 2.5 to 3 hours until a skewer inserted into the middle comes out clean. Cool in the tin before turning out onto a wire rack to cool completely.
    5. Store in an airtight container and keep in a cool place.

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    Something else. Add more cherries Leave more fruit unpureed Can't taste the ginger once in  -  07 Jan 2009