Linda's Aussie Christmas Fruitcake |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 16 |
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I really enjoyed it as well and Kooka gave me permission to post, I agree with her post it's a wonderful recipe you can enjoy the next day (although a little crumbly) or you can make 3 months in advance. I cooked around a week ago it has developed some extra flavour and texture, so doing a week in advance is probably worthwhile. Preparation time does not include overnight soaking time. In fact I soaked mine a few days occasionally adding more sherry and brandy for a moister and 'groggier' taste. Ingredients:
1/3 cup prune, pitted and halved |
1 1/2 cups sultanas (250g) |
1 1/2 cups currants (250g) |
1/2 cup sweet sherry |
1/2 cup brandy |
125 g butter |
1/2 cup brown sugar |
3 eggs |
1 tablespoon instant coffee |
1/4 cup hot water |
1/4 cup plum jam |
1 cup plain flour |
3/4 cup self-raising flour |
1 tablespoon cocoa |
1 teaspoon cinnamon |
1/2 teaspoon mixed spice |
1/2 teaspoon nutmeg |
1 1/2 cups glace cherries |
1 1/2 cups dates, halved |
1 cup mixed peel |
2 cups walnut pieces |
Directions:
1. Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
2. Grease a deep 23cm round cake pan, line with 3 layers of paper.
3. Cream butter and sugar in small bowl with electric mixer until combined.
4. Add eggs quickly, one at a time, beat only until combined between each addition.
5. Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
6. Drain prune mixture (reserve liquid).
7. Add prune mixture, cherries, dates, peel and nuts to cake mixture.
8. Spread cake mixture into prepared pan.
9. Bake in slow oven (150C / 300F) for about 2 hours.
10. Brush reserved liquid over hot cake.
11. Cool in pan.
12. Ice with Royal Icing (the packet kind is find) if you wish.
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