Easy Christmas Cake Recipe

Ingredients
Plan to allow the fruit to soak overnight for best results.

500g Raisins
250g Pitted Prunes, chopped
125g Sultanas
125g Currants
250g Pitted Dates, chopped
200g Glace Cherries
1 cup Brandy (or Rum if you prefer)
250g Butter, cut into small pieces
1 1/2 cups dark brown sugar
1 tablespoon vanilla essence
4 Eggs
200g Dark chocolate
1/2 cup Apricot jam
1/2 cup Apricot nectar
2 cups Plain flour
1/2 cup Self-raising flour
1 tablespoon Cinnamon
1 tablespoon Icing sugar

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Method

1. Mix the fruit in a large bowl and add the brandy (or Rum). Allow to soak overnight.

2. Preheat oven to 160 C, 325 F

3. Line a deep 23 cm (9 inch) round cake tin with a double layer of baking paper on the top and sides.

4. Mix the sugar, butter and vanilla until creamy. Add the eggs one at a time, beating well until all combined.

5. Stir the fruit into the mix and ensure it is thoroughly mixed in.

6. Melt the chocolate in a small pan over simmering water. Stir the apricot jam and nectar into the chocolate. Pour over the fruit mixture and stir in well.

7. Add all the flours and cinnamon to the mix. Fold in well. Pour the mix into the prepared tin and spread evenly. Tap the tin on the work table to settle the contents. Smooth the top with a wet hand.

8. Place the tin into the middle rack of the pre-heated oven. Bake for 2 1/2 to 3 hours. Test with a skewer to ensure baking. Then remove from the oven. Leaving the cake in the tin, wrap with kitchen towels and leave overnight.

9. Dust with Icing sugar before serving.

For different variations, you can try varying the amounts of fruit, or even add different dried fruits of your own choosing. Just ensure the total weight of fruit used remains the same.