Recipe

Rich Christmas cake

Nov 30, 1974 1:00pm
  • 45 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 16
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Ingredients

Whisky caramel
  • 2 tablespoon whisky
  • 1 tablespoon white (granulated) sugar
  • 15 gram butter
Rich Christmas cake
  • 1 1/2 cup (240g) sultanas
  • 1 1/2 cup (240g) dried currants
  • 1/3 cup (60g) mixed peel
  • 1又1/2杯(240克)葡萄干,切碎的粗
  • 2/3 cup (120g) pitted prunes, chopped coarsely
  • 3/4 cup (125g) seeded dates, chopped coarsely
  • 1/4 cup (60g) glacé figs, chopped coarsely
  • 1/3 cup (55g) glacé ginger, chopped coarsely
  • 250 gram butter, chopped coarsely
  • 1 cup (220g) firmly packed brown sugar
  • 5 eggs
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (60ml) whisky

Method

Rich Christmas cake
  • 1
    Make whisky caramel: place sugar in a small heavy-based pan over medium heat and let sugar melt until it is light golden brown; do not stir. Remove from heat, add butter and whisky; return to a low heat; stir until any pieces of toffee have melted, do not allow to boil.
  • 2
    Preheat oven to 150°C/300°F.
  • 3
    Line a deep 20cm (8-inch) square cake pan with one layer of brown paper, then three layers of baking paper, extending paper 5cm above sides.
  • 4
    Combine fruit and ginger with the hot whisky caramel mixture in a large heatproof bowl.
  • 5
    Beat butter in a small bowl with an electric mixer until soft; add sifted sugar, beat only until combined. Add eggs, one at a time, beating well after each addition.
  • 6
    Stir butter mixture into fruit mixture, stirring well to break up any large clumps of fruit. Stir in sifted flours until well combined.
  • 7
    Spread mixture into pan. Bake about 3½ hours or until cooked when tested. Brush hot cake with whisky. Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.

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