DAY 1
Is your Christmas cake recipe a closely guarded family secret? Do you cook it in advance and feed it with alcohol for a boozy treat, or make it light and fresh on the day? Either way, it’s time to think stock up the pantry and get baking.
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Got a great Christmas cake recipe? Email janine.graham@fairfaxmedia.com.au
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Christmas Cake
- 225g (8 oz) butter
- 225g (8 oz) brown sugar
- 6 eggs
- 225g (8 oz) plain flour
- 225g (8 oz) self raising flour
- 1 tsp salt
- 1 tsp mixed spice
- 1 tbsp coffee essence
- 1kg mixed fruit
- 60g (2 oz) almonds
- 7 tbsp rum, sherry or brandy
Method:
►Prepare all fruit and nuts and place in basin with rum or sherry and soak overnight.
►Line a cake tin (8 inch square) with brown paper. Place sugar, eggs, coffee essence and half the sifted flour, salt and spice in a large mixing bowl.
►Place butter in a saucepan and melt, it should be barely warm, not hot. Pour butter onto ingredients in mixing bowl and beat 3 minutes. Add remaining flour alternatively with fruit, mixing with a wooden spoon to combine
►Place in a slow oven (150C) and bake for about three hours or until cooked. A wooden skewer can be inserted into cake and if it comes out clean then the cake is cooked. Leave the cake in the tin till it is quite cold.
Recipe: Carol Shannon, Country Women’s Association
