I still can’t believe it’s Christmas already…! Time really flies indeed!!

We will have Christmas dinner with my brother and Ig’s brother this Sunday, so it’s been a very relaxed Christmas day for us. We have planned to bake Christmas cake today. It was my husband Iggy’s idea to make Christmas cake every year, and he did most of the work. I only helped him here and there and took the pictures. So, here it is… Christmas cake by my husband.

Hope you all have a very Merry Christmas 🙂

Christmas cake

(from Donna Hay magazine Dec/Jan 2009, issue 42)

  • 2¼ cups (360 gr) mixed fruits
  • ¾ cups (120 gr) raisins
  • 1 cup (160 gr) sultanas
  • 1 cup (140 gr) chopped dates
  • 1 cup (140 gr) slivered almonds
  • ¾ cups (180 ml) rum
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 300 gr butter, softened and chopped
  • 1¼ cups (220 gr) brown sugar
  • 4 eggs
  • 2¼ cups (335 gr) plain flour
  • ¼ teaspoon bicarb of soda
  • ¼ cup (40 gr) blanched almonds

Step 1. Place mixed fruits, raisins, sultanas, dates, slivered almonds, rum, cinnamon, nutmeg and vanilla in a bowl, mix well, cover and soak for 6-8 hours or overnight.

Fruit mixture to be soaked with rum

Soaked fruit mixture

Step 2. Preheat oven to 150ºC. Place butter and sugar in a bowl and beat it for 8-10 minutes using an electric mixer or until light and creamy. Add eggs, one at a time and beat well after each addition.

Step 3. Sift flour and bicarb of soda over the fruit mixture and mix well, ensuring all the fruit is coated in flour.

Fruit mixture combined with sifted flour and bicarb of soda

Step 4. Add the butter mixture into the fruit mixture and stir to combine well.

Butter mixture and fruit mixture combined

Step 5. Spoon mixture into prepared cake tin (see below). Press the blanced almonds around the edge of the cake to decorate. Bake until cooked when tested with a skewer. Allow to cool in the tin.

Makes:

– 1 x 22cm -round cake, bake for 3 hours 10 minutes OR
– 6 x 9cm-round cakes, bake for 1 hour 30 minutes OR
– 3 x 12cm-round cakes, bake for 1 hour 50 minutes

What we used:

– 4 x 8cm-ramekins, bake for 1 hour AND
– 6-large muffin tin, bake for 1 hour AND
– 1 x 470ml-round pyrex bowl, bakes for 1 hour 10 minutes

To prepare the cake tins:

Lightly grease the cake tins. Cut out rounds of non-stick baking paper to fit the base of cake tins and strips to make a tall collar. Cut incisions along the base of the strips so the collar will fit snugly in the tin.

Christmas cake

Cute Xmas pressies 🙂

I reckon they look so cute and also taste very nice 🙂 Thanks to Donna Hay for easy to follow recipe 🙂

xxx,

Iggy and Inge

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