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Yields1 Serving

 3 cups raisins
 1 ½ cups sultanas
 1 cup currants
 ¾ cup chopped dates
 1 cup slivered almonds
 ¾ cup brandy
 250 g butter
 1 ¼ cups brown sugar
 4 eggs
 2 ¼ plain flour
 ½ tsp Bake Aid (slightly heaped)
 ¼ tsp bicarbonate of soda
 1 tsp ground cinnamon
 3 tbsp brandy, extra

1

Place the fruit, almonds and ¾ cup brandy in a bowl. Cover with cling wrap and allow to soak for at least 4 hours or overnight.

2

Preheat the oven to 140°C. Cream butter and sugar. Gradually add the eggs beating after each one, beat well.

3

Sift the flour with the Bake Aid once, add the bicarbonate of soda and cinnamon to the flour and sift twice more.

4

Mix butter and fruit mixtures with the flour and stir until combined.

5

Line a 20cm square cake tin with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked. Pour over the extra brandy while the cake is hot. Cool in the tin.

Ingredients

 3 cups raisins
 1 ½ cups sultanas
 1 cup currants
 ¾ cup chopped dates
 1 cup slivered almonds
 ¾ cup brandy
 250 g butter
 1 ¼ cups brown sugar
 4 eggs
 2 ¼ plain flour
 ½ tsp Bake Aid (slightly heaped)
 ¼ tsp bicarbonate of soda
 1 tsp ground cinnamon
 3 tbsp brandy, extra

Directions

1

Place the fruit, almonds and ¾ cup brandy in a bowl. Cover with cling wrap and allow to soak for at least 4 hours or overnight.

2

Preheat the oven to 140°C. Cream butter and sugar. Gradually add the eggs beating after each one, beat well.

3

Sift the flour with the Bake Aid once, add the bicarbonate of soda and cinnamon to the flour and sift twice more.

4

Mix butter and fruit mixtures with the flour and stir until combined.

5

Line a 20cm square cake tin with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked. Pour over the extra brandy while the cake is hot. Cool in the tin.

Christmas Cake