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Luxury Christmas Cake

 

Makes:  12 slices

INGREDIENTS
200g FreshLife Sultanas

200g FreshLife Raisins

50g cranberries

50g dried apricots 

75g glace cherries

70g FreshLife Macadamia Nuts, roughly chopped

70g FreshLife Californian Walnuts, roughly chopped

1 ½ tbsp. orange marmalade

1 ½ tbsp. blackstrap molasses

½ cup brandy or sherry, plus extra for brushing

125g butter, softened

¾ cup firmly packed soft brown sugar

2 large eggs

1 ½ cups high-grade flour

½ tsp bicarbonate of soda

½ tsp ground mixed spice

½ tsp ground cinnamon

½ tsp ground nutmeg

1 small orange, finely grated zest and juice

CAKE TOPPING 
125g FreshLife Pecans

75g glace cherries, halved

¼ cup smooth apricot jam

1 tbsp. lemon juice

METHOD

  • Place the dried fruit, glace cherries, nuts, marmalade, blackstrap molasses and brandy in a large bowl, cover and leave overnight.

  • Preheat the oven to 150°C.  Line a 20cm round cake tin with three layers of baking paper.

  • Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well after each addition.

  • Sift in the flour, bicarbonate of soda and spices and fold into the mixture with the grated zest. Add the soaked fruit mixture.

  • Spoon cake mixture into the prepared tin and smooth the top. Place in the oven and bake for 1 ½ hours or until a skewer inserted in the centre of the cake comes out clean.

  • Remove from the oven and brush the cake with extra brandy and leave to cool.