Australian Traditional Christmas Cake
A community recipe by kitchengirlNot tested or verified by Nigella.com
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Combine golden raisins, currants, raisins, cherries, peel and rum in a large bowl, cover, and stand for 1 hour or until ready to use. Preheat oven to 160°C. Grease and line base and sides of a round 23cm (base measurement) deep cake pan with two layers each of brown paper and baking paper. Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and jam. Add creamed mixture to fruit mixture with sifted flour, cinnamon, pumpkin pie spice and almonds, and mix well. Spoon mixture evenly into prepared pan. Bake for 2 1/2 -3 hours or until cooked. Cover cake and allow to cool in pan overnight. Place 2 sheets of baking paper on a flat surface. Spread thinly and evenly with extra dark chocolate on one and white chocolate on the other. Set aside to cool. When almost set, cut out stars with pastry cutters. Place in the fridge until completely set. Dust cake with confectioners' sugar and decorate with stars to serve. Preparation Time: 25 minutes Cooking Time: 180 minutes
Introduction
'Cakes' mentioned Traditional Christmas Cakes in a thread so I'm adding this one to the recipe list! It's from Australian Good Taste, Dec 2005 pg 110 and it's YUMMY!
Ingredients
Serves: 8
- 2 cups golden raisins
- 1 cup currants
- 1 cup chopped raisins
- ½ cup red candied cherries
- ½ cup mixed citrus peel
- ⅓ cup rum
- 9 ounces chopped butter
- 1 cup brown sugar
- 2 teaspoons vanilla essence
- 4 medium eggs
- 4 ounces melted dark cooking chocolate
- 2 tablespoons apricot jam
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 4 ounces sliced almonds
- 2 ounces melted dark cooking chocolate
- 2 ounces melted white cooking chocolate
- confectioners' sugar (to dust)
Method
Australian Traditional Christmas Cake is a community recipe submitted by kitchengirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Tip: Store in an airtight container for up to 8 weeks.
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