Name: Lynne’s Christmas cake
Cook time: 210 min
Total time: 210 min
Ingredients: 1.5 kilogram mixed dried fruit; 1 tablespoon honey; 1 apple, grated; 1/2 cup brandy, plus 2-3 tbsp extra; 1 cup brown sugar, firmly packed; 2 cup flour; 2 teaspoon baking powder; 250 gram butter, melted; 4 eggs, beaten; 20 blanched almonds

Lynne’s Christmas cake

Mum’s made this cake for many years since her dear Aussie friend Lynne shared it with her. It is always a success, thus their friendship remains intact! Photography by Todd Eyre

Makes 1

Cook

3H 30M

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Ingredients

1.5 kilogram mixed dried fruit

1 tablespoon honey

1 apple, grated

1/2 cup brandy, plus 2-3 tbsp extra

1 cup brown sugar, firmly packed

2 cup flour

2 teaspoon baking powder

250 gram butter, melted

4 eggs, beaten

20 blanched almonds

Method

1.In a very large bowl, mix together the dried fruit, honey, apple and the first measure of brandy, then leave overnight.

2.Preheat oven to 150°C. Prepare a 20 x 20cm wooden cake box with 2 layers of baking paper, sides and bottom. If using a metal cake tin, line with 4 layers of newspaper, followed by 2 layers of baking paper.

3.Add the brown sugar to the fruit and stir thoroughly.

4.Sift in the flour and baking powder, then give it another good mix.

5.Pour in the butter followed by the eggs. Mix well (a mum’s strong arms are needed!).

6.Tip into the prepared box or tin. Decorate with the almonds (if it’s for a gift, try shaping them into a heart).

7.Place the box or tin on a magazine in the middle rack of the oven. Bake until a skewer comes out clean – about 3½ hours.

8.Remove from the oven, but leave in the box/tin until cold.

9.Pour 2 to 3 tbsp of brandy over it before wrapping. If you are keeping it for 3 months or more, use the same amount each month.

10.Wrap well in clingfilm. Store in a cool place in an airtight container until needed.