Moist Christmas cake

A Christmas staple.
Moist Christmas cake
1 Item
4H 15M

Rich, moist, fruity and fragrant with brandy, this moist Christmas cake is best served with a cup of tea or a mug of good coffee. The fruit mixture can also be used as a base for puddings or a filling for mince pies.


Fruit mixture
Christmas cake


1.Mix ingredients in large bowl; cover tightly with plastic wrap. Store mixture in cool, dark place for a month (or longer, if desired) before using; stir mixture every two or three days.
2.Preheat oven to 150°C (130°C fan-forced). Line the base and side of a deep 22cm round cake pan (or deep 19cm square cake pan) with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan.
3.Place fruit mixture in a large bowl. Stir in the butter, eggs and sifted flour, in two batches; mix well.
4.Spread mixture evenly into prepared pan. Decorate top of cake with almonds and cherries. Bake about 4 hours, or until cooked when tested. Cover hot cake tightly with foil; cool in pan.

Cake can be made up to three months ahead; store in an airtight container in a cool place or refrigerate if the weather is humid. Suitable to freeze. Not suitable to microwave.

The mixture can be made a month before required, and stored in a cool, dark place – your refrigerator is ideal. Ideally, the ingredients shown below as “chopped” should all be cut to a similar size, about that of a sultana. Grand Marnier liqueur is used in keeping with the citrus content of the mixture (you can use any citrus-flavoured liqueur), but it can be substituted with rum, sherry or brandy.


Related stories