Why recepie famous for?
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and so moist it can be eaten plain! (But no one turns away a slosh of custard!) Just as good made on the day
Ingredients
300g / 10 oz raisins150g / 5 oz diced dried apricots , chopped 8 mm / 1/3"
75g / 2.5 oz mixed peel , diced 5mm / 1/5
150g / 5 oz glace cherries , chopped 8 mm / 1/3"
180g / 6 oz dates , diced 5mm / 1/5"
1 cup + 2 tbsp (280 ml) apple juice, OR 1/3 brandy + 2/3 juice (Note 2)
CAKE:
115g / 8 tbsp butter , unsalted (1 US stick)
1 1/2 cups (330g) dark brown sugar , packed (Note 3)
1/2 cup (125 ml) vegetable oil (or canola, peanut, grapeseed)
3 tbsp molasses or golden syrup (Note 4)
1/2 tsp salt
1/2 tsp all spice
1/2 tsp cinnamon
1/2 nutmeg
3 eggs
1/2 tsp baking powder
1 2/3 cup (250g) plain flour (all purpose flour)
3/4 cup walnuts , chopped (optional)
FOR SERVING (OPTIONAL)
500ml / 1 pint pouring custard , homemade or store bought (Note 5)
WHITE CHRISTMAS CAKE DECORATION (OPTIONAL)
250g / 8 oz "ready to roll" marzipan
250g / 8 oz "ready to roll" white fondant
Cherries dusted with icing sugar
OTHER DECORATING OPTIONS (OPTIONAL)
Cherries or other fruit dusted with icing sugar (on plain cake, looks very pretty!)
Drippy white glaze (directions below)
Instructions
FAST SOAKED FRUIT:Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
CAKE:
Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
Add oil and molasses, beat until combined.
Add salt, spices and baking powder - beat until incorporated.
Add eggs, one at a time, beating until just incorporated
Stir in the flour.
When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
CHRISTMAS CAKE DECORATING OPTIONS:
Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).
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