Our all-time favourite Christmas cake
PREP AND COOK TIME 5-6 HOURS (+ COOLING TIME)
2⅓ cups (375g) sultanas 2⅓ cups (375g) chopped raisins ¾ cup (125g) dried currants ½ cup (100g) red glacé cherries, quartered 1 cup (250g) firmly packed mixed crystallised fruit (such as pineapple, mango, papaya) ⅓ cup (120g) ginger marmalade ½ cup (125ml) brandy ½ cup (125ml) orange juice 250g butter, softened 2 teaspoons finely grated orange rind 1 cup (220g) brown sugar 4 eggs 1 cup (150g) plain flour ½ cup (75g) self-raising flour ¾ cup (90g) almond meal (ground almonds) 2 teaspoons mixed spice 2 teaspoons ground cinnamon ⅓ cup (80ml) brandy, extra, for brushing
ICING
3 egg whites 4¼ cups (680g) icing sugar, sifted 3 teaspoons lemon juice 1½ teaspoons glycerine 1 Combine fruit, marmalade, brandy and juice in a large microwave-safe bowl. Cover and microwave on HIGH for 3 minutes, stirring after each minute. Remove cover and cool completely. 2 Preheat oven to 140°C (120°C fan-forced). Line base and side of a deep 22cm round cake pan with two layers of brown paper and two layers of baking paper, extending papers 5cm above sides of pan (Step 2). 3 Beat the butter, rind and sugar in a large bowl with an electric mixer until combined. Beat in eggs, one at a time. Stir in the sifted flours, almond meal and spices. Stir into the fruit mixture (Step 3A). Spread the mixture into the prepared pan; smooth top (Step 3B). 4 Bake for about 3½ hours or until a thin-bladed knife inserted into centre comes out clean. Loosely cover with foil if over-browning occurs during cooking. Snip and fold down lining paper and brush hot cake with extra brandy (Step 4). Cover top with baking paper, then foil. Wrap in a towel; cool in pan overnight. Remove from pan. 5 ICING Whisk egg whites in a large bowl with an electric mixer until just frothy. On low speed, add icing sugar, 1 tablespoon at a time. Add lemon juice and glycerine, and beat for about 5 minutes or until very stiff and thick. Cover surface of the Icing with plastic wrap and store in a cool place until ready to ice. 6 Spread cake with Icing (Step 6) and decorate with Christmas decorations.