Name: Eleventh-hour christmas cake
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 16
Ingredients: Eleventh-hour Christmas cake; 300 gram unsalted butter, cubed; 1 3/4 cup (385g) demerara sugar; 2 cup (300g) raisins, halved; 1 cup (160g) sultanas; 2/3 cup (110g) currants; 250 gram pitted prunes, quartered; 3/4 cup (185ml) brandy; 2 teaspoon bicarbonate of soda; 1 1/2 cup water; 4 large eggs, lightly beaten; 1 1/3 cup (200g) plain flour; 1 cup (160g) wholemeal flour; 2 teaspoon ground cinnamon; 2 teaspoon ground nutmeg; 1 1/2 cup (150g) walnut halves; 3/4 cup (120g) blanched almonds

Ingredients

Eleventh-hour Christmas cake

300 gram unsalted butter, cubed

1 3/4 cup (385g) demerara sugar

2 cup (300g) raisins, halved

1 cup (160g) sultanas

2/3 cup (110g) currants

250 gram pitted prunes, quartered

3/4 cup (185ml) brandy

2 teaspoon bicarbonate of soda

1 1/2 cup water

4 large eggs, lightly beaten

1 1/3 cup (200g) plain flour

1 cup (160g) wholemeal flour

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

1 1/2 cup (150g) walnut halves

3/4 cup (120g) blanched almonds

Method

Eleventh-hour Christmas cake

1.Melt butter in a saucepan on medium heat; stir in sugar. Add fruit, 1/2 cup brandy, bicarbonate of soda and water.

2.Increase heat to high; stir until sugar melts. Reduce heat to low; cook 5 minutes, stirring once or twice. Cover; set aside to soak overnight.

3.Preheat oven to slow, 150°C (130°C fan-forced). Grease a 22cm square cake pan; line base and sides with a layer of brown paper then two layers of baking paper.

4.Stir egg into fruit mixture. Sift flours and spices together; fold into fruit mixture. Turn into prepared pan. Level top and drop pan sharply onto bench to settle mixture; decorate with nuts.

5.Bake 160 minutes, until a skewer inserted comes out clean. Remove from pan; sprinkle with remaining brandy. Wrap in a clean tea towel; place on a wire rack until cooled.

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Ingredients

Method

Eleventh-hour Christmas cake

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