Easy Mix Christmas Cake
This 3-egg cake has an outstanding flavour and is very little trouble to put together. Don’t worry if you are running a bit behind – it may be cut the day after it is made.
For a 23cm cake:
1kg Alison’s Pantry Fruitcake Mix
½ cup rum, brandy or sherry
2 cups flour
1 cup sugar
1 tsp baking soda
½ tsp salt
¼ cup golden syrup
½ cup milk
*For a modern twist on an old classic substitute the cake mix listed above for:
125g Alison’s Pantry Select Dates, chopped
225g Alison’s Pantry Sultanas
175g Alison’s Pantry Raisins
125g dark chocolate drops
225g Alison’s Pantry Figs, chopped
Put the dried fruit in a bowl with ½ cup of the liquid of your choice (or a mixture) and leave the fruit to stand in a warm place for 24-48 hours, until the fruit has soaked up all the liquid.
OR, microwave the mixture in the bag for 3 minutes or until the fruit feels hot, then leave it to stand until it is cold, when the liquid should be absorbed.
Cut or rub the cold butter into the flour, sugar, baking soda and salt, using a food processor, a pastry blender, or your fingers.
Measure the syrup in a measure preheated with very hot water, stir with the milk, then beat in the eggs. Mix this liquid, the prepared fruit and the dry mixture together.
If you are not planning to ice your cake, decorate the edge of the uncooked cake with one or two rows of blanched almonds or pecans arranged closely together.
Bake in a lined 23cm round or square tin, or a 20cm square tin, at 140 C (or 120 C if baking with a fan) for 2-3 hours, or until a skewer inserted in the centre, pushed down to the bottom, comes out clean. Time will depend on the depth of the cake. (Do not use higher temperatures, or the edges of the cake may burn.) Leave to cool.
If you have decorated the top of the cake with nuts, “polish” them by rubbing a little oil on the palm of your hand, and rubbing your hand over the surface of the cake until the nuts shine.
Download PDF version: Alison Holst Easy Mix Christmas Cake