Last-minute Christmas cake

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.
Last-minute Christmas cake
2H 30M



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.


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