The Christmas cake that we sometimes make in May
Each December when I visit my family, I usually bake them a Christmas cake. The funny thing is that sometimes in May my Mum will request it, and since it's almost always Mother's Day around that time, her wish is granted. I know fruit cake will never be the top choice in households everywhere, but for me, this is a great version of what a fruit cake can be, and that's because it's dense in ingredients and light in flour. You'll notice that with most of the cakes on this site. Because of that, it's very easy to digest and leaves you feeling pretty great.
This recipe makes 1x large eight inch cake.
250g dried mission figs, halved and hard stalks removed
250g candied peel, diced
225g raisins
225g currants
125g sultanas
125g almonds (blanched almonds if possible)
1 carrot, grated
finely grated zest of 2 oranges
finely grated zest of 1 lemon
75ml beer
1/3 cup brandy plus extra to "feed" the cake
225g butter
225g sugar
4 eggs (4 T flax meal and 1 cup of water is a good vegan substitute)
1/3 c flour
1 tsp mixed spice
1/2 tsp ground nutmeg
1/2 tsp salt
~2 cups fresh breadcrumbs (use a grater and fresh bread if you don't already have breadcrumbs)
Place all the dried fruit and grated/ diced items in a large mixing bowl. Pour over the beer and brandy, and set aside to marinate while you get the rest in place. Grease two cake tins and set aside. Also, preheat your oven to 180 C/ 350 F.
Cream the butter and sugar until fluffy, then add the eggs, one at a time, beating between additions. Add the dry ingredients and stir to just combine. Fold in the marinated dried fruit.
Pour batter into cake tins and bake for 60 - 75 minutes, until an toothpick inserted into the cake comes out cleanly. Poke holes in the top of the cakes with a toothpick or skewer and carefully feed with a 1/4 cup or brandy (or to taste). Leave to cool at room temperature for 20 minutes before turning out.
This recipe makes 1x large eight inch cake.
250g dried mission figs, halved and hard stalks removed
250g candied peel, diced
225g raisins
225g currants
125g sultanas
125g almonds (blanched almonds if possible)
1 carrot, grated
finely grated zest of 2 oranges
finely grated zest of 1 lemon
75ml beer
1/3 cup brandy plus extra to "feed" the cake
225g butter
225g sugar
4 eggs (4 T flax meal and 1 cup of water is a good vegan substitute)
1/3 c flour
1 tsp mixed spice
1/2 tsp ground nutmeg
1/2 tsp salt
~2 cups fresh breadcrumbs (use a grater and fresh bread if you don't already have breadcrumbs)
Place all the dried fruit and grated/ diced items in a large mixing bowl. Pour over the beer and brandy, and set aside to marinate while you get the rest in place. Grease two cake tins and set aside. Also, preheat your oven to 180 C/ 350 F.
Cream the butter and sugar until fluffy, then add the eggs, one at a time, beating between additions. Add the dry ingredients and stir to just combine. Fold in the marinated dried fruit.
Pour batter into cake tins and bake for 60 - 75 minutes, until an toothpick inserted into the cake comes out cleanly. Poke holes in the top of the cakes with a toothpick or skewer and carefully feed with a 1/4 cup or brandy (or to taste). Leave to cool at room temperature for 20 minutes before turning out.