Best Christmas Brandy Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
8 large servings
- Serves:
- 8
ingredients
- 250 g sultanas or 250 g thompson seedless grapes
- 250 g currants
- 75 g cherries, halved
- 150 g whole wheat flour
- 150 g unsalted butter
- 150 g sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 lemon, zest of
- 3 eggs, beaten
- 1⁄4 cup brandy
- 25 g jam (I use Mixed-Fruit jam; use your favourite flavour) or 25 g jelly (I use Mixed-Fruit jam; use your favourite flavour)
directions
- Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl, cream butter, sugar, lemon zest till fluffy.
- Add beaten eggs slowly and whip to form peaks.
- Now add the rest of the flour and mix well.
- Fold in the brandy-fruit mixture.
- Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.
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Reviews
-
Anu, this is the second time that I have made your recipe for fruit cake. I asked a lot of questions before I set out to do it, so that I don't burn the sides again. This time I lined the metal loaf pan with greased parchment pan. I used 400g raisins and 175g of chopped dried apricots. I forgot to add the cinnamon. I wrapped the pan in 10 page thickness of newspaper and fastened with metal paper clips. As soon as the top was the color I liked, I loosely covered with aluminum foil. Placed the pan on another folded newspaper. Baked at 325 F for 1 1/2 hour and it was PERFECT! Moist and beautiful to look at - tastes dee-lish! Thanks.