Name: Last-minute Christmas cake
Cook time: 150 min
Total time: 150 min
Yield: 10
Ingredients: 1 kilogram mixed dried fruit; 1/2 cup (100g) glace cherries, halved; 250 gram butter, chopped; 1 cup (200g) firmly packed brown sugar; 1 cup (250ml) tokay; 1 cup (150g) coarsely chopped brazil nuts; 1 tablespoon grated orange rind; 1 tablespoon treacle; 5 eggs, beaten lightly; 1 3/4 cup (260g) plain flour; 1/3 cup (50g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 cup (150g) brazil nuts, extra; 1/4 cup (60ml) tokay, extra

Last-minute Christmas cake

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

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Serves 10

Cook

2H 30M

Ingredients

1 kilogram mixed dried fruit

1/2 cup (100g) glace cherries, halved

250 gram butter, chopped

1 cup (200g) firmly packed brown sugar

1 cup (250ml) tokay

1 cup (150g) coarsely chopped brazil nuts

1 tablespoon grated orange rind

1 tablespoon treacle

5 eggs, beaten lightly

1 3/4 cup (260g) plain flour

1/3 cup (50g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 cup (150g) brazil nuts, extra

1/4 cup (60ml) tokay, extra

Method

1.Line base and sides of a deep 19cm square cake pan (or 22cm round cake pan) with 2 layers brown paper and 2 layers baking paper, bringing paper 5cm above edge of pan.

2.Combine fruit, cherries, butter, sugar and tokay in a pan; stir over a low heat until butter is melted and sugar dissolved. Bring to boil; remove from heat. Transfer to a bowl; cool.

3.Preheat the oven to slow, 150°C (130°C fan-forced).

4.Stir nuts, rind, treacle and eggs into fruit mixture, then sifted dry ingredients. Spread mixture into prepared pan, place extra nuts on top. Bake in a slow oven for about 2 1/2; hours or until cooked when tested. Brush top of cake with extra tokay, cover hot cake tightly with foil; cool in pan.

This recipe used Brown Brothers Very Old Tokay. The cake can be made 3 months ahead; store in an airtight container in a cool place or in the refrigerator if the weather is humid. Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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