BASIC CHRISTMAS CAKE
SERVES 20. PREP 8 HRS 10 MINS. COOK 2 HRS.
INGREDIENTS
• 1 ½ cups plain flour
• ½ tsp bicarbonate of soda
• 185g butter, melted
• 3 eggs, lightly beaten
• 8 glacé cherries
• ¼ cup blanched almonds
• ¼ cup brandy
CRANBERRY AND FIG FRUIT MINCE
• 1 cup sultanas
• 1 cup dried figs, finely chopped
• ½ cup dried pitted prunes, finely chopped
• ½ cup currants
• ½ cup dried cranberries
• 2 tsp finely grated orange rind
• ½ cup tawny fortified wine
• 1 ½ tsp mixed spice
• 1 cinnamon stick
• 1 star anise
• ⅔ cup dark brown sugar
METHOD
1. To make cranberry and fig fruit mince, place all ingredients in an airtight container. Stir to combine. Secure lid. Store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes).
2. To make the cake, preheat oven to 150C/130C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan (see notes). 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.
3. Place fruit mince in a large bowl. Discard star anise and cinnamon. Add butter and eggs. Stir until well combined. Sift flour and bicarbonate of soda over mixture. Stir until well combined.
4. Spread mixture into prepared pan. Level top with a spatula. Using the picture as a guide, decorate top of cake with cherries and almonds.
5. Bake for 2 hours or until a skewer inserted in centre comes out clean. Brush hot cake with brandy. Stand for 5 minutes. Fold paper over top of cake and turn, in pan and upside-down, on to a tray lined with baking paper. Cover with a clean tea towel. Cool in pan overnight. Serve (see notes).
NOTES
You can also bake this cake in a 19cm (base) square cake pan. Bake for 1 hour 45 minutes.
To store, turn cake out of pan. Remove paper. Wrap tightly in plastic wrap. Place in an airtight container. 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. To use, thaw frozen cake in the refrigerator for 2 days.