The New Christmas Cake
A take on the classic Christmas fruit cake. Brandy-infused spiced sponge with bursts of mixed fruit served with sweet custard and a dusting of icing sugar. The perfect Christmas dinner send-off.
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INGREDIENTS
1/2 cup brandy
500g mixed fruit like dried cranberries, sultanas, or raisins
1 Tbsp cinnamon
2 tsp ground ginger
1 tsp ground cardamom
20g desiccated coconut
Juice and zest of 1 orange
250g butter, room temperature
250g caster sugar
6 free-range large eggs
250g cake flour
1 tsp salt
1 1/2 tsp baking powder
Juice and zest of 1 orange
To serve: custard, icing sugar, gold-dusted fresh berries
METHOD
Heat the brandy until warm. Add the mixed fruit, cinnamon, ginger, cardamom, desiccated coconut, and orange juice. Allow to stand for 2 hours.
After 2 hours, preheat the oven to 160C fan or 180C normal. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition.
Add the flour, salt, and baking powder and mix until just combined. Add the brandy mixture and fold to combine thoroughly. Spoon into a greased Le Creuset Bundt Cake Tin or a greased and lined 22cm Signature Round Casserole.
Bake in the preheated oven for 1 hour and 20 minutes. Leave to completely cool in the tin or casserole before removing to slice. Serve with custard, a dusting of icing sugar, and edible gold-dusted fresh, festive berries.
