Category

Yields1 Serving

 1 kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
 Relief
 1 orange
 1 lemon
 150 ml brandy, sherry, whiskey or rum plus extra for feeding
 250 g unsalted butter
 200 g light brown sugar
 175 g Biohawk Plain Flour with Bake Aid
 100 g almond meal
 ½ tsp baking powder
 2 tsp mixed spice
 1 tsp ground cinnamon
 ¼ tsp ground cloves
 100 g flaked almonds
 4 large eggs
 1 tsp vanilla extract

1

Grate the zest of the orange and lemon. Juice the orange and lemon. Add 1/2 teaspoon of Relief to the juice and stir.

2

In a large saucepan, place mixed dried fruit, zest, 150mL alcohol of choice, butter and sugar. Pour the juice over and stir to coat.

3

Place saucepan over medium heat and bring to the boil. Lower the heat and simmer for 5 minutes.

4

Tip into a large bowl and allow to cool for 30 minutes.

5

Heat oven to 150℃ or 130℃ fan forced. Line a deep 20cm cake tin with a double layer of baking paper. Wrap a double layer of brown paper around the outside and secure with string.

6

Add flour, almond meal, spices, almond flakes, eggs and vanilla to the fruit. Stir well making sure there are no pockets of dry ingredients.

7

Tip into the prepared tin. Level the top and bake in the centre of the oven for 2 hours.

Note - If you notice the cake is going dark on top too early, cover with some foil.

8

Remove from the oven, poke holes in it with a skewer. Spoon over 2 tablespoons of your chosen alcohol (see note below). Leave in the tin to completely cool.

9

To store, remove the baking paper and wrap in cling wrap. Feed the cake with 1 to 2 tablespoons of alcohol every fortnight. Do not feed in the final week so it has a chance to dry out before icing.

10

Note- If you do not want to use alcohol you can use tea, orange, cherry, cranberry or apple juice instead. Only use a sprinkle to feed your cake or it will become soggy.

Ingredients

 1 kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
 Relief
 1 orange
 1 lemon
 150 ml brandy, sherry, whiskey or rum plus extra for feeding
 250 g unsalted butter
 200 g light brown sugar
 175 g Biohawk Plain Flour with Bake Aid
 100 g almond meal
 ½ tsp baking powder
 2 tsp mixed spice
 1 tsp ground cinnamon
 ¼ tsp ground cloves
 100 g flaked almonds
 4 large eggs
 1 tsp vanilla extract

Directions

1

Grate the zest of the orange and lemon. Juice the orange and lemon. Add 1/2 teaspoon of Relief to the juice and stir.

2

In a large saucepan, place mixed dried fruit, zest, 150mL alcohol of choice, butter and sugar. Pour the juice over and stir to coat.

3

Place saucepan over medium heat and bring to the boil. Lower the heat and simmer for 5 minutes.

4

Tip into a large bowl and allow to cool for 30 minutes.

5

Heat oven to 150℃ or 130℃ fan forced. Line a deep 20cm cake tin with a double layer of baking paper. Wrap a double layer of brown paper around the outside and secure with string.

6

Add flour, almond meal, spices, almond flakes, eggs and vanilla to the fruit. Stir well making sure there are no pockets of dry ingredients.

7

Tip into the prepared tin. Level the top and bake in the centre of the oven for 2 hours.

Note - If you notice the cake is going dark on top too early, cover with some foil.

8

Remove from the oven, poke holes in it with a skewer. Spoon over 2 tablespoons of your chosen alcohol (see note below). Leave in the tin to completely cool.

9

To store, remove the baking paper and wrap in cling wrap. Feed the cake with 1 to 2 tablespoons of alcohol every fortnight. Do not feed in the final week so it has a chance to dry out before icing.

10

Note- If you do not want to use alcohol you can use tea, orange, cherry, cranberry or apple juice instead. Only use a sprinkle to feed your cake or it will become soggy.

Stir-up Sunday Christmas Cake