The Christmas cake is an English tradition that began as plum porridge, eaten to break a day of fasting on Christmas Eve.
- 375 g packet dried fruit medley
- ½ cup raisins, chopped
- 1 ½ cups plain flour
- 250 g unsalted butter, chopped, room temperature
- ⅔ cup honey
- ¼ cup caster sugar
- 2 Tbsp breakfast marmalade
- 4 free-range eggs
- ½ cup self-raising flour
- ¼ tsp baking soda
- 2 Tbsp sweet sherry, plus extra
- gold star sugar decorations, to decorate
- 1 ½ cups royal icing mix
- 2 Tbsp cold water
- Grease a 20cm round cake pan. Line base and side with four layers of baking paper, extending paper 5cm above pan edge.
- Combine fruit with ¼ cup of the plain flour in a large bowl. Toss to coat.
- Beat the butter, honey, sugar and marmalade in a large bowl of an electric mixer until combined. Beat in the eggs one at a time until just combined. Note, that the mixture may look curdled at this stage.
- Add combined sifted remaining plain flour, self-raising flour and soda with sherry. Stir until combined. Add to bowl with fruit mixture. Mix well. Spoon into prepared pan. Smooth over top.
- Cook in a slow oven (150C) for about 2 hours, or until a skewer inserted into the centre comes out clean. Cover loosely with foil during cooking if top starts to over-brown. Remove from the oven.
- Brush extra sherry over hot cake. Cover with foil. Wrap cake in pan in a clean tea towel. Cool completely
- To make icing, combine icing mixture and water in a small bowl of an electric mixer. Beat the mixture for about 2 minutes, scraping down side of bowl occasionally until well combined.
- Turn out the cake on to a chopping board. Spread icing over top, pushing it to the edge so it starts to drip. Decorate with cachous and sprinkles. Stand at room temperature to set.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.5 g|
|Total carbohydrates||105.0 g|
|- Sugars||75.2 g|
|Dietary fibre||3.9 g|