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Last-minute Christmas cake


This is the go-to recipe when you suddenly remember you forgot to make a cake.

  • Member Matters
  • Recipes

Method


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)
  1. 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.
  2. 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.
  3. Preheat the oven to 150°C (130°C fan-forced).
  4. 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.


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