recipes

nanna's christmas cake

• 3⅓ cups (500g) raisins
• 250g sultanas
• 125g currants
• ¾ cup (125g) candied mixed peel
• 125g slivered almonds
• 125g chopped dates
• ¾ cup (185ml) brandy or sweet sherry
• 250g butter
• 1¼ cups (220g) brown sugar
• 4 eggs
• 2¼ cups (335g) plain (all-purpose) flour
• ¼ teaspoon bicarbonate of (baking) soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• brandy, extra, for splashing

Place raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over brandy. Cover and allow to soak for at least 8 hours and up to 2 days.
   Preheat oven to 140°C (285ºF). Beat the butter and sugar in an electric mixer until light and creamy. Add eggs one at a time and beat well. Combine butter mixture, soaked fruit mixture, flour, bicarbonate, cinnamon and allspice in a large bowl. Spoon into a 20cm-square cake tin double-lined with non-stick baking paper and bake for 2 hours. While still hot, splash cake with a capful of brandy. Allow to cool before serving. Serves 8–10.