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
  1. 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.
  2. 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.

 

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