Christmas Cake

Preparation Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally. Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside. Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer. Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve. Keep this cake in an airtight container in a cool, dark place for up to 2 months. Cook’s TipsThe Christmas cake does benefit from long soaking of the fruit. You could macerate the fruit for 24 hours or even longer, if time permits, for a richer flavor.   You can use your favorite variety of brandy, sweet sherry or rum to soak the fruit and top the cake.   Double-lining the cake tin with non-stick baking paper ensures the cake doesn’t become too dark during its long time in the oven.   The extra brandy should be spooned over the cake while it’s still warm, as the cake will soak up more liquid as it cools.   You can make this cake up to 4 weeks in advance. From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Preparation Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally. Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside. Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer. Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve. Keep this cake in an airtight container in a cool, dark place for up to 2 months. Cook’s TipsThe Christmas cake does benefit from long soaking of the fruit. You could macerate the fruit for 24 hours or even longer, if time permits, for a richer flavor.   You can use your favorite variety of brandy, sweet sherry or rum to soak the fruit and top the cake.   Double-lining the cake tin with non-stick baking paper ensures the cake doesn’t become too dark during its long time in the oven.   The extra brandy should be spooned over the cake while it’s still warm, as the cake will soak up more liquid as it cools.   You can make this cake up to 4 weeks in advance. From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.