About this recipe:This is a simple fruit cake especially for people (like me) who are not very organised. It is quick and easy but tastes delicious.
Makes: 1 Christmas cake
1kg mixed fruit
1 granny smith apple, peeled and grated
1 tablespoon golden syrup or honey
155g dark brown soft sugar
250g butter, melted
4 large eggs, beaten
190g plain flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
whole almonds, for decoration
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Preheat oven to 160 degrees C.
Place fruit in a bowl with brandy, apple, brown sugar and honey. Add beaten eggs. Stir together then add cooled melted butter. Stir and lastly mix through flour and spices. Pour into a deep 20 or 23cm (8 or 9 in) round cake tin lined with three sheets of parchment coming 5cm above the rim. Decorate with almonds.
Bake for 2½ to 3 hours. Brush with two tbsp of brandy or other spirit while still warm. Cover with foil lightly and leave to cool. Wrap in foil. This cake will keep for up to six months in the refrigerator.
A last minute change of Christmas plans meant I suddenly had to conjour up Christmas! So I was glad to find this recipe.
The slight modification I made was to soak the fruit in lashings of brandy overnight.
The cake didn't rise much which is why I've only given it 4 stars but I might try again next year using a little baking powder or some self raising flour.
Overall though a wonderfully rich and succulent cake that tasted even better as New Year approached.
Rather than put the almonds on top, I left mine plain then covered with ready made marzipan and fondant icing. - 11 Jan 2014