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Cathedral Christmas Cake

This spectacular Christmas fruitcake has the merest hint of batter — just enough to hold together the jewel-like combination of fruit and nuts. We call it Cathedral Cake because the colourful glacé fruits look like the stained glass windows of a cathedral.

Prep Time

15 mins

Cook Time

1 hour 30 min mins

Serves

makes 1 loaf cake

Special Occasions

Vegetarian

Dairy Free

Baking

Dessert

$

Kiwi

Ingredients

CAKE

1 cup glacé cherries

1 cup glacé pears or peaches

1 cup glacé apricots

1 cup glacé pineapple or figs

1/4 cup glacé ginger

1 cup whole brazil nuts

1 cup plain flour

1 tsp mixed spice

4 eggs, lightly beaten

1/2 cup caster sugar

2 tbsp brandy

1 cup walnut pieces, or halves

APRICOT GLAZE

2 tbsp apricot jam

1 tsp brandy

Method

STEP 1

Preheat oven to 150°C fanbake and line a 23cm x 14cm loaf tin with baking paper.

Coarsely chop the dried fruit and ginger and combine with the nuts in a bowl.

Mix the flour and spice through the fruit.

STEP 2

In a separate bowl, lightly beat the eggs with the sugar and brandy.

Add to the fruit mixture and stir. Spread into the lined loaf tin and bake for 1½ hours.

STEP 3

To make the glaze, warm the apricot jam and stir in the brandy.

Brush over the cake while the cake is still warm.

STEP 4

Storage: This cake will keep in an airtight container for several weeks.

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