Bake now to enjoy later Christmas fruit cake
GET the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day.
- 600g sultanas
- 400g raisins
- 200g currants
- 100g glace cherries, quartered
- 100g glace orange slices, finely chopped
- 80g glace ginger, finely chopped
- 290ml brandy
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon Masterfoods Ground Ginger
- 250g butter, softened
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 2 tablespoons orange marmalade
- Pure icing sugar, to serve
- Place dried fruit, glace fruit and 1 cup brandy in a large airtight container.
- Mix well.
- Cover and stand overnight or preferably for one week, stirring occasionally.
- Lightly grease a 9cm deep, 20cm (base) square cake pan.
- Line base and sides with brown paper and baking paper (see note).
- Preheat oven to 150°C.
- Sift flours and spices into a bowl.
- Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
- Add eggs, one at a time, beating well after each addition.
- Add marmalade and one tablespoon flour mixture and beat until well combined.
- Using a large metal spoon, fold remaining flour mixture into butter mixture.
- Add fruit mixture to butter mixture and stir until combined.
- Press into pan.
- Smooth surface.
- Tap base of pan on workbench to settle fruit and remove air bubbles.
- Cover cake with 3 layers brown paper.
- Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
- Drizzle remaining 2 tablespoons brandy over cake while still hot.
- Wrap cake pan in a clean tea towel and allow to cool completely.
- Remove cake from pan and dust with icing sugar.
- Serve !
If time permits, begin this one week ahead. You can make this cake up to four weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container.
Baking tip - lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.