Baking Dessert

Down Under Christmas cake

Name: Down Under Christmas cake
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 12
Ingredients: 200g Brazil nuts; 1 cup (150g) macadamias; 250g pitted dates, halved; 200g glacé cherries; 100g each raisins & dried mixed peel; Finely grated zest of 1 lemon; 2/3 cup (100g) plain cake flour; 1 teaspoon baking powder; 150g caster sugar; 3 eggs; 1 teaspoon vanilla extract; 2 tablespoons brandy; 1/3 cup (110g) smooth apricot jam; 200g mixed glacé fruits (such as apricots, cherries and pears)

1 rating

35m

1h 30m

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This rich fruitcake will be the highlight of your festive celebrations.

200g Brazil nuts
1 cup (150g) macadamias
250g pitted dates, halved
200g glacé cherries
100g each raisins & dried mixed peel
Finely grated zest of 1 lemon
2/3 cup (100g) plain cake flour
1 teaspoon baking powder
150g caster sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons brandy

Topping

1/3 cup (110g) smooth apricot jam
200g mixed glacé fruits (such as apricots, cherries and pears)

Method

1.

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.
2.

Mix nuts, dried fruits, peel and zest in a bowl. Sift in flour, baking powder and 1 teaspoon salt, then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.
3.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.
4.

Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the glace fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.