Try this richly flavoured Christmas cake recipe. It will keep in an airtight container for a week or two if it isn’t eaten first!
What you need
1½ cups sultanas
1 cup raisins, snipped in half
½ cup currants
½ cup red glace cherries, halved
1 cup brown sugar
1/3 cup CADBURY Bournville Cocoa
1 cup strong black coffee
½ cup Marsala
200g butter, chopped
2 eggs, beaten
1 2/3 cups SR flour
2 teaspoons cinnamon
To decorate, optional
2 egg whites
2-3 cups sifted pure icing sugar
Holly leaves, decoration
- PLACE the fruit, sugar, cocoa, coffee, Marsala and butter in a saucepan and simmer for 10 minutes. Allow to cool.
- BEAT in the eggs and then stir in the sifted flour and cinnamon and mix well. Spoon the mixture into a greased and lined 20cm round cake pan. (Ensure paper extends 5cm above the top of the pan.)
- BAKE in a moderately slow oven 160°C for 1½ hours or until cooked when tested. Cool in pan on a wire rack before turning out. Store in baking papers, well wrapped in an airtight container until required.
- WHISK the egg whites until foamy then gradually beat in the icing sugar gradually with a wooden spoon until the icing is thick and glossy. Spread the icing decoratively over the top of the cake and allow to firm. Tie the ribbon around the base of the cake and top with the holly.
Tip: Boiled fruit cakes are traditionally more moist than a rich fruit cake. For this reason they usually wont keep quite as long, 2-3 is the maximum.