Basic Christmas Cake

20
Servings
1h
Prep Time
2h
Cook Time
3h
Ready In


"From our Satuday newspaper The Weekend West. Note times do not include maturation times."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (87.7 g)
  • Calories 218.8
  • Total Fat - 12 g
  • Saturated Fat - 6 g
  • Cholesterol - 155.7 mg
  • Sodium - 89.3 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 11 g
  • Protein - 6.6 g
  • Calcium - 51.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

Make Cranberry and fig fruit mince: place all ingredients in an airtight container and stir to combine and secure lid and store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes).

Step 2

Preheat oven to 150C/130C fan-forced.

Step 3

Grease a 7cm-deep, 20cm (base) round cake pan (see notes) and line base and side of pan with 1 layer of brown paper and 2 layers of baking paper, extending paper 5cm above edge of pan.

Step 4

Place fruit mince in a large bowl and discard star anise and cinnamon and then add butter and eggs and stir until well combined and now sift flour and bicarbonate of soda over mixture and stir until well to combined.

Step 5

Spread mixture into prepared pan and level top with a spatula. Decorate top of cake with cherries and almonds working in a circular motion put the almonds around the edge and then put the some of the cherries next in a circular motion and working towards centre put some more of the almonds and finish with the cherries in the centre.

Step 6

Bake for 2 hours or until a skewer inserted in centre comes out clean and then brush hot cake with brandy and let stand for 5 minutes.

Step 7

Fold paper over top of cake and turn, in pan and upside-down, onto a tray lined with baking paper. Cover with a clean tea towel and cool in pan overnight.

Step 8

Serve (see notes).

Tips & Variations


  • You can also bake this cake in a 19cm square cake pan and bake for 1 hour 45 minutes.
  • To store, turn cake out of pan, remove paper and wrap tightly in plastic wrap and place in an airtight container and store at room temperature for up to 1 month or in the refrigerator for up to 3 months, or freeze for up to 1 year; thaw frozen cake in the refrigerator for 2 days.

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