Name: Night-before-Christmas fruit cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 1/2 cup (240g) mixed dried fruit; 1/3 cup (60g) finely chopped glacé ginger; 410 gram jar fruit mince; 175 gram butter, chopped coarsely; 2/3 cup (150g) firmly packed brown sugar; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 cup (125ml) brandy; 1/2 teaspoon bicarbonate of soda; 3 eggs, beaten lightly; 1/2 cup (140g) mashed banana (1 large overripe banana (230g) to get the required amount of mashed banana); 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 1/2 cup (70g) slivered almonds

Night-before-Christmas fruit cake

Forgot to make your cake weeks ago? Don't fret - this one can be prepared the night before.

Skip to Recipe

Makes 25 Item

Prep

20M

Cook

55M

Total

1H 15M

With no soaking of fruit required this Christmas fruit cake can be prepared the night before.

Ingredients

1 1/2 cup (240g) mixed dried fruit

1/3 cup (60g) finely chopped glacé ginger

410 gram jar fruit mince

175 gram butter, chopped coarsely

2/3 cup (150g) firmly packed brown sugar

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/2 cup (125ml) brandy

1/2 teaspoon bicarbonate of soda

3 eggs, beaten lightly

1/2 cup (140g) mashed banana (1 large overripe banana (230g) to get the required amount of mashed banana)

1 1/2 cup (225g) plain flour

1/2 cup (75g) self-raising flour

1/2 cup (70g) slivered almonds

Method

1.Stir fruit, ginger, fruit mince, butter, sugar, rind, juice and ¹/³ cup of the brandy in medium saucepan over heat until butter is melted and sugar dissolved. Bring to the boil. Remove from heat and stir in soda. Transfer to large bowl, cool.

2.Preheat oven to 160°C (140°C fan-forced). Grease 32cm x 22cm rectangular slice pan, line base and two long sides with baking paper, extending paper 5cm above sides.

3.Stir eggs and banana into fruit mixture then sifted dry ingredients. Spread mixture into pan and sprinkle with nuts.

4.Bake cake about 55 minutes. Brush hot cake with remaining brandy and cover tightly with foil, cool in pan overnight. Cut cake into 25 squares. Dust cakes with sifted icing sugar to serve, if you like.

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.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy