Description
This Christmas cake is very easy and, if you choose a large enough bowl to soak your fruit in at the start, you can mix it all up in the same bowl!
Ingredients
- 1kg mixed fruit
- ½ cup sherry (or rum)
- 250g butter
- 1 tablespoon golden syrup
- 1 cup brown sugar, firmly packed
- 4 large eggs
- 1 ½ cup plain flour
- ½ cup self-raising flour
- 1 teaspoon mixed spice
- 1 green apple (grated)
- 2 tablespoons sherry (extra)
Instructions
- Place mixed fruit into large mixing bowl with ½ cup of sherry and stir to coat.
- Cover bowl with cling film and allow fruit to soak in the sherry overnight or for up to 72 hours.
- When you are ready to bake your cake, line and grease a 23 cm (9 inch) square baking tin with baking paper and preheat oven to 150 °C (300 °F).
- Melt butter, add golden syrup and stir to combine.
- Add butter mixture, along with all other ingredients (except extra sherry), to the soaked fruit and mix well.
- Spoon mixture into prepared tin and smooth the top.
- Bake for 3 ½ to 4 hours* or until a toothpick or skewer inserted into the middle comes out clean.
- Once cooked remove from oven and brush the top with extra sherry. Wrap tightly (tin and all) with clean tea towels. Leave to cool completely before removing from cake tin.
- Once cold wrap and store in an airtight container for 6 – 8 weeks.
Notes
*Cover top of cake with baking paper or aluminium foil half way through cooking.
*Preparation time is a minimum and includes soaking fruit for 12 hours.
Nutrition
- Serving Size: 57g
- Calories: 179
- Sugar: 22g
- Sodium: 94mg
- Fat: 5.7g
- Saturated Fat: 3.4g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg
