Wednesday 24 December 2014

Christmas Cake

  • 850g dried mixed fruit + small amount chopped glace ginger
  •  1 cup brandy + a bit extra for after the cake is cooked
  •  150g butter, softened
  •  1 cup brown sugar
  •  3 eggs, at room temperature
  •  1 cup gluten-free plain flour
  •  1/4 cup gluten-free self-raising flour
  •  2 teaspoons ground cinnamon
  •  1 1/2 teaspoons ground nutmeg
  •  1/2 teaspoon ground cloves
  •  3/4 cup blanched almonds
  •  1/4 cup apricot jam
  1. Place dried fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight, stirring occasionally.
  2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper allowing a 6cm overhang at all sides. 
  3. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. 
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Sift flours and spices over butter mixture. 
  6. Add fruit mixture and stir until well combined. 
  7. Press mixture into pan. Smooth surface. Decorate top with almonds.
  8. Bake cake for 2 hours 10 minutes, or until a skewer inserted into the centre comes out clean. 
  9. Pour some extra brandy over hot cake. Allow to cool completely in pan.
  10. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

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