Last Minute Christmas Cake

    (3)
    3 hours 15 minutes

    This is a simple fruit cake especially for people (like me) who are not very organised. It is quick and easy but tastes delicious.


    Queensland, Australia
    19 people made this

    Ingredients
    Serves: 30 

    • 1 kg mixed fruit
    • 1/2 cup (125ml) brandy
    • 1 granny smith apple, peeled and grated
    • 1 tablespoon golden syrup or honey
    • 1 cup (155g) dark brown sugar
    • 250g butter, melted
    • 4 large eggs
    • 1 1/2 cups (190g) plain flour
    • 1 teaspoon mixed spice
    • 1/2 teaspoon cinnamon
    • whole almonds for decoration

    Directions
    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Preheat oven to 160 degrees C. Place fruit in a bowl with brandy, apple, brown sugar and honey. Beat eggs and add.
    2. Stir together then add cooled melted butter. Stir and lastly mix through flour and spices. Pour into a deep eight or nine inch round cake tin lined with three sheets of greaseproof paper coming two inches above the rim. Decorate with almonds.
    3. Bake in a slow oven (160 degrees C) for 2 1/2 to 3 hours. Brush with two tbsp of brandy or other spirit while still warm. Cover with foil lightly and leave to cool. Wrap in foil. This cake will keep for up to six months in the refrigerator.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    7

    I made this December 2009 and it was well received. Easy to make and moist and flavourful. The only thing I would change next time is to use golden syrup instead of honey and to use regular salted butter instead of the unsalted I used.  -  31 Dec 2009

    debj31063
    0

    Easy and delicious  -  10 Apr 2017

    by
    9

    A last minute change of Christmas plans meant I suddenly had to conjour up Christmas! So I was glad to find this recipe. The slight modification I made was to soak the fruit in lashings of brandy overnight. The cake didn't rise much which is why I've only given it 4 stars but I might try again next year using a little baking powder or some self raising flour. Overall though a wonderfully rich and succulent cake that tasted even better as New Year approached. Rather than put the almonds on top, I left mine plain then covered with ready made marzipan and fondant icing.  -  11 Jan 2014  (Review from Allrecipes UK & Ireland)

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