Now anyone that knows me, knows I really don't like sultanas or raisins, so you may be wondering why post a fruit cake. Well because my husband asked me to make him one as he loves fruit cake.
He loved it, and I actually didn't mind it. I actually had a few slices, it's boozy, that's probably why. But honestly I was surprised that I liked it.
It's easy to make and I'll most likely keep making this each Christmas for him and I'll have a slice or two myself.
He loved it, and I actually didn't mind it. I actually had a few slices, it's boozy, that's probably why. But honestly I was surprised that I liked it.
It's easy to make and I'll most likely keep making this each Christmas for him and I'll have a slice or two myself.
Recipe
Recipe adapted from www.donnahay.com.au/
Serves 12
3 cups raisins
1½ cups sultanas
1 cup currants
¾ cup chopped dates
1 cup slivered almonds
¾ cup brandy
250G butter, softened
1¼ cups brown sugar
4 eggs
2¼ cups plain flour, sifted
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2–3 tablespoons, brandy, extra
Place the fruit and nuts in a bowl and pour over the brandy. Cover and allow to soak overnight.
Preheat the oven to 140˚C/120C fan forced.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Place the butter and fruit mixtures, flour, bicarbonate of soda and cinnamon in a bowl and stir to combine.
Line a 20cm square cake tin (10cm deep) with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked.
Pour over the extra brandy while the cake is hot. Cool in the tin.
Serves 12
3 cups raisins
1½ cups sultanas
1 cup currants
¾ cup chopped dates
1 cup slivered almonds
¾ cup brandy
250G butter, softened
1¼ cups brown sugar
4 eggs
2¼ cups plain flour, sifted
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2–3 tablespoons, brandy, extra
Place the fruit and nuts in a bowl and pour over the brandy. Cover and allow to soak overnight.
Preheat the oven to 140˚C/120C fan forced.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Place the butter and fruit mixtures, flour, bicarbonate of soda and cinnamon in a bowl and stir to combine.
Line a 20cm square cake tin (10cm deep) with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked.
Pour over the extra brandy while the cake is hot. Cool in the tin.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/christmas-fruit-cake.html
Pin it: www.pinterest.com.au/pin/399413060704532231/
Pin it: www.pinterest.com.au/pin/399413060704532231/
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