GET SOAKING, IT’S XMAS CAKE TIME

CHRISTMAS is less than six weeks away, and if you haven’t started working on your fruitcake then you’re in trouble. But there is a solution – light fruitcakes.

Light fruitcakes don’t last as long as dark fruitcakes, but they’re idea l for baking closer to Christmas. This helps those who don’t have the time to soak dried fruit in liquor for weeks and then taking a day off to bake the cake. Sure, people love the traditional, dense fruitcake, with all the potent flavours of spices, rum, brandy and dried fruit, but it takes a lot of time to make, so people resort to just buying the cake at supermarkets.

BOILED FRUITCAKE INGREDIENTS

500g cake fruit mix 125g butter

250ml sugar

5ml mixed spice

3ml cinnamon

5ml bicarbonate of soda 375ml cold water 125ml cherries, halved 500ml flour

5ml baking powder

2 eggs, beaten

125ml strong brewed coffee 60ml brandy

METHOD

Combine fruit mix, butter, sugar, spices, bicarbonate of soda and water in a pot. Boil gently for 25 minutes, stirring regularly. Remove from the stove and pour into a glass bowl. Add the cherries. Allow to cool completely.

Once cooled, add the flour, baking powder and eggs and mix until combined.

Pour into a lined, 18cm cake tin and secure double newspaper or brown paper around the outside with string so that the cake is well protected from too much direct heat. Bake at 160°C for 60-90 minutes or until a skewer inserted comes out clean. Meanwhile, combine the hot coffee and brandy. Pour over the hot cake and allow it to cool in the tin.

Remove and wrap the cake in foil and store in an airtight container.

EGGNOG CHEESECAKE INGREDIENTS

Crust

200g digestive biscuits 125ml desiccated coconut 5ml ground cinnamon 25ml castor sugar 80-100g butter, melted Filling 3x 250g thick cream cheese 80ml cream

60ml brandy

180ml castor sugar

3 whole eggs

1 egg yolk

5ml vanilla extract grated nutmeg for top

METHOD

Crust: Combine biscuits, coconut, cinnamon and sugar and mix well. Add enough butter to bind the mixture. Press into the base of a 22cm springform cake tin. Put it in the freezer for 10-15 minutes. Wrap the outside of the cake tin in a double layer of foil and place it inside a roasting pan. Filling: Beat the cream cheese, cream, brandy and castor sugar until smooth and creamy. Beat in the eggs and yolk and vanilla. Pour into the prepared tin. Grate nutmeg on top. Pour hot water into the roasting tray to come halfway up the side of the cake tin. Bake at 160°C for 40-50 minutes until set with a slight wobble. Switch off the oven and allow the cake to cool inside. Refrigerate until required.