Christmas Cake Recipe
Barry Warner has a favourite Christmas cake recipe, handed on to him by Marg from the executive offices.
Here’s the details, written by Marg:
- 800g of mixed fruit
- 2 cups plain flour plus a good pinch of salt
- 1 scant cup white sugar
- 120g butter
- 1 cup milk
- ½ cup of spirits (I use ¼ cup of overproof rum and ¼ cup brandy)
- 2 large eggs
- 1 good teaspoon bi-carb soda
- Glace cherries
- Slivered almonds
- Let butter soften at room temperature or zap for a few seconds in microwave but ensure that it does not melt!
- Sift flour and add to butter and mix with wooden spoon until all combined and mixed well (it takes some time).
- Add sugar and mix very well.
- Add fruit and this does require mixing well ensuring that it is all coated from the bottom of the bowl.
- Add eggs and keep mixing with wooden spoon. It sometimes becomes hard to keep mixing and then I do a surgical hand scrub (I was a theatre sister for 25 years!) and hand mix until everything is well combined.
- Heat milk on the stove until it boils and actually comes to the top of the saucepan. Quickly add the teaspoon of the soda bi-carb. It makes the milk sort of curdle. Stir quickly for about 5 seconds, and then add to mixture making sure that you scrape the saucepan well to get it all out.
- Once everything is well mixed, gradually add the spirits. I gently stir to ensure that it is combined well.
- Pour into a square cake tin (you could use round but the square cuts better) that has been greased with butter. I used to lightly flour the tin but now I use the butter and cut baking paper to fit the bottom and sides and have no problem with sticking.
- I then sprinkle well with slivered almonds and cut glace cherries (in halves) to add to the top.
- I cover with aluminium foil and cook with the oven on a normal top and bottom setting at about 200-220 for the first 20 minutes. Then I turn it back to 180 on fan forced for a further 1 hour and 40 minutes.
- I look at it about 10 minutes before it is due out and then decide to either keep the tin foil on if it is still soft. If firm I remove it and let it brown for the rest of the time.
- I generally leave it in the oven to cool for a further ½ hour with the oven off but no two cakes are the same. Because of the different ovens it is really trial and error.
- Send some to the Planetdwellers shop for testing.