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Annabel’s Christmas Cake

Name: Annabel’s Christmas Cake
Prep time: 20 min
Ingredients: 300 g dried pitted dates chopped, divided; 250 ml water; 2 tbsp golden syrup; 1/2 tsp baking soda; 300 g glacé red cherries; 160 g dried papaya or mango chunks; 160 g dried pineapple rounds quartered; 160 g dried figs quartered; 125 g dried cranberries; 125 ml whiskey or brandy plus extra to brush; 150 g brazil nuts; 230 g whole almonds; 3 eggs; 220 g soft brown sugar; 1 tsp vanilla extract; 1 tsp almond essence; 200 g high-grade flour sifted; 1/2 tsp baking powder; 1 tbsp cinnamon; 1 tsp ground cloves; 1/4 tsp salt; 3 tbsp apricot jam warmed with 1 tbsp water; a few dried figs, pecan nuts and dried fruit chunks

The perfect Christmas fruitcake for beginners and experienced cooks alike.

Prep Time

20 mins

Cook Time

1 1/2 - 3 hours

Serves

makes 1 large or 4 small cakes

Special Occasions

Vegetarian

Baking

Dessert

Dairy Free

Ingredients

CAKE

300 g dried pitted dates, chopped, divided

250 ml water

2 tbsp golden syrup

1/2 tsp baking soda

300 g glacé red cherries

160 g dried papaya or mango chunks

160 g dried pineapple rounds, quartered

160 g dried figs, quartered

125 g dried cranberries

125 ml whiskey or brandy, plus extra to brush

150 g brazil nuts

230 g whole almonds

3 eggs

220 g soft brown sugar

1 tsp vanilla extract

1 tsp almond essence

200 g high-grade flour, sifted

1/2 tsp baking powder

1 tbsp cinnamon

1 tsp ground cloves

1/4 tsp salt

TO DECORATE (OPTIONAL)

3 tbsp apricot jam, warmed with 1 tbsp water

a few dried figs, pecan nuts and dried fruit chunks

Method

STEP 1

Place dates in a pot with water, golden syrup and baking soda.

Bring to a simmer.

Cook until dates are mushy and liquid has been absorbed (about 5 minutes).

Remove from heat and allow to cool.

STEP 2

While dates cool place all other dried fruits in a microwave bowl with whiskey or brandy.

Cover and cook on 50% power for 10 minutes.

Stir well and mix in the nuts.

STEP 3

Preheat oven to 130°C. Line cake tin or tins with baking paper (I use a 23cm cake tin for a very large cake or recycled 450g tuna cans for small cakes – look for cans without a plastic coating inside).

In a large mixing bowl whisk together eggs, brown sugar and essences to combine.

Stir in date and fruit mixture.

Add flour, baking powder, spices and salt.

Stir until evenly combined (there is very little batter).

STEP 4

Spoon mixture (which will be very thick) into prepared tin/tins, pressing firmly with the back of the spoon.

Bake until top of cake feels firm (about 2½-3 hours for one very large cake, 1½ hours for small cakes and somewhere in between for middle-sized cakes!).

Stand for 10 minutes, then turn out and brush with a little extra whiskey or brandy while hot.

STEP 5

If desired, brush top with warmed jam glaze and arrange extra dried fruit and nuts on top.

Cut with a hot knife.

STORAGE

Wrap a clean cloth around the cake to prevent it drying out before storing in an airtight container.