Last-minute Christmas cake
This is the go-to recipe when you suddenly remember you forgot to make a cake.
Ingredients
- 1 kilogram mixed dried fruit
- ½ cup glace cherries (halved)
- 250 grams butter (chopped)
- 1 cup brown sugar (firmly packed)
- 1 cup tokay (for example, Brown Brothers Very Old Tokay)
- 1 cup brazil nuts (coarsely chopped)
- 1 tablespoon orange rind (grated)
- 1 tablespoon treacle
- 5 eggs (beaten lightly)
- 1¾ cups plain flour
- ⅓ cup self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 cup brazil nuts (extra)
- ¼ cup tokay (extra)
- Line base and sides of a deep 19cm square cake pan (or 22cm round cake pan) with two layers brown paper and two layers baking paper, bringing paper 5cm above edge of pan.
- Combine fruit, cherries, butter, sugar, and tokay in a pan; stir over a low heat until butter is melted and sugar dissolved. Bring to boil, remove from heat. Transfer to a bowl and allow to cool.
- Preheat the oven to 150°C (130°C fan-forced).
- Stir nuts, rind, treacle and eggs into fruit mixture, then sifted dry ingredients. Spread mixture into prepared pan, place extra nuts on top. Bake in a slow oven for about 2½ hours or until cooked when tested. Brush top of cake with extra tokay, cover hot cake tightly with foil; cool in pan.
Recipe from our friends at Women's Weekly.
