Yum Yum Chrissie Cake
Here's my favourite recipe for Christmas cake. My mother in law gave me this recipe
and both of us use it each year. Occasionally I try a new recipe but I'm always
disappointed by the final result. You need to prepare this cake 1 month in advance to
allow the flavours to develop. The best quality dried fruit can be purchased from health
food shops, this makes all the difference to the final result.
Prep: 15-20 minutes (soak fruit for 2-7 days)
Cook: 2 hours
- 250g sultanas
- 250g currants
- 250g raisins
- 125g mixed peel
- 125g red glacé cherries
- 125g green glacé cherries
- 250ml dark rum
- 250g almonds
- 250g butter (unsalted)
- 200g soft brown sugar
- 4 medium sized eggs
- 90g plain flour
- 90g self raising flour
- 2 teaspoons ground cinnamon
- 1 teaspoon mixed spice
- 1 tsp ground nutmeg
Fruit: Place all the dried fruit in a bowl and pour the rum over
it. Cover the bowl with cling film and leave it in a dry cool place for 2-7 days, so
the fruit absorbs the rum.
Preparation: Preheat an oven to 160°C. Grease a deep 23cm square
cake tin or a 25cm round cake tin and line it with 3 layers of greaseproof paper so
that the lining comes 5cm above the edge of the tin.
Cake: Stir the almonds into the fruit mixture. Sift together plain
and self raising flour with the cinnamon, mixed spice and nutmeg. Place the butter
in a mixing bowl and beat it with the sugar until it is light and fluffy. Add the
eggs one at a time and beat them until they are well combined with the creamed
butter. Gradually mix in the sieved flour and spices until combined.
- Stir the cake mixture into the fruit mixture with a wooden spoon, until well
- Pour the mixture out into the cake tin and spread it out so that it is flat
and evenly distributed. Place the cake tin in the preheated oven and bake it for
around 2 hours or until cooked. To test if it is cooked insert a thin knife into the
centre of the cake. When it comes out dry the cake is cooked. Remove from the oven
and leave it cool in the tin.
- Remove the cake from the tin and store in a well sealed container for 1 month
in a cool dry place. Add a capful of rum over the top once a fortnight.
* To make a tropical version of the cake replace the dried fruit with the same weight
in dried tropical fruit e.g.. pineapple, mango etc.