TRADITIONAL CHRISTMAS CAKE
250g butter, softened
300ml treacle sugar
5 extra large eggs
1kg mixed dried fruit
200g cherries, halved
500ml flour
5ml ground cinnamon
3ml ground mixed spice
3ml nutmeg
100g ground almonds
grated rind and juice of 1 lemon and 1 orange
60ml brandy
First grease and carefully line the inside of a deep 20cm cake pan with baking paper. Secure double newspaper or brown paper around the outside as well with string, so the cake is well protected from too much direct heat. Set aside.
Combine butter and sugar in a bowl and beat well with an electric beater until light and creamy. Gradually add the eggs, beating well after each addition. Add 30ml of dry ingredients with the last egg. At this stage the mixture may look slightly curdled, but don’t worry as that is correct.
Stir in the fruit followed by the sifted dry ingredients. Mix well and add the orange and lemon juice. The mixture will be stiff and difficult to stir.
Carefully spoon the mixture into the prepared cake pan. Smooth the surface and bake at 150°C for 1 hour, then reduce the heat to 140°C and bake for a further 1½ to 2 hours or until a skewer inserted comes out clean.
Pour over the brandy. Leave to cool in pan.
Once cool, remove from pan and wrap in foil. Store in an airtight container.
EASY BOILED FRUIT CAKE
1.5kg bucket Festive Cake Mix (available at Fruit & Veg City)
125ml brandy
125ml water
250ml treacle brown sugar
250g butter
5 extra large eggs, lightly beaten
30ml apricot jam
500ml flour
80ml self-raising flour
2ml bicarbonate of soda
Combine fruit mix, brandy, water, sugar and butter in a large saucepan and heat until the sugar melts. Bring to the boil, reduce heat and simmer 10 minutes. Remove from heat and transfer to a mixing bowl. Allow to cool completely before using.
Add eggs gradually, mixing well. Mix in jam. Sift flours and bicarbonate of soda and add to fruit mixture. Spoon the mixture into a greased and lined 23cm square cake pan.
Using a spoon level the surface and bake at 150°C for 1½ to 2 hours or until a skewer inserted comes out clean. Remove from oven and allow to cool in cake pan completely before turning out and wrapping in foil. Store in an airtight container.
GLUTEN-FREE CHRISTMAS CAKE
1kg dried fruit cake mix
250ml brandy
150g butter
250ml treacle brown sugar
3 extra large eggs, lightly beaten
250ml plain rice flour
60ml self-raising rice flour
10ml ground cinnamon
5ml mixed spice
100g blanched almonds
30ml extra brandy
60ml smooth apricot jam, warmed
Combine dried fruit and brandy in an airtight container and allow to stand overnight.
Select the correct cake pan and line it well. Set aside.
Combine butter and sugar in a bowl and beat until soft and creamy. Gradually beat in eggs, beating well after each addition. Sift flours and spices and add to the creamed mixture. Add fruit and mix until well combined. Spoon mixture into a 20cm prepared cake pan and smooth surface.
Decorate the top with almonds.
Bake at 140°C for 2-2 ½ hours or until a skewer inserted comes out clean. If cake is browning too quickly, cover surface with foil. Remove from oven once ready and pour over extra brandy. Allow to cool completely in pan.
Remove from pan, wrap in foil and store in an airtight container until needed.
Before serving brush with warmed apricot jam.
Note: Entice Rice flour is available at health food shops and selected supermarkets.
DIABETIC FRUIT CAKE
410g can Naturlite fruit salad in fruit juice, drained, chopped and juice reserved
125ml reserved fruit juice
125ml water
250g packet mixed cake fruit mix
150g dried prunes, stoned and chopped
125g dates, chopped
75g glacé cherries, halved
25ml brandy
50ml Flora soft margarine
200ml apple sauce
2 large eggs, lightly beaten
75ml chopped pecan nuts
250ml cake flour
250ml whole wheat flour
10ml bicarbonate of soda
10ml cream of tartar
5ml baking powder
pinch salt
5ml ground cinnamon
5ml ground mixed spice
2ml ground ginger
5ml instant coffee powder
25ml extra brandy
Combine fruit salad, reserved juice, water and dried fruit in a saucepan. Place over medium heat and bring to boil. Remove from heat and stir in brandy, margarine and apple sauce.
Leave to soak for a few hours or overnight. Stir in beaten eggs. Combine dry ingredients and stir into the fruit mixture to produce a soft sticky batter. Spoon the batter into a greased and lined 20cm square cake pan and level the surface.
Bake at 180°C for 25 minutes, then reduce the heat to 160°C and bake a further 45 to 60 minutes or until a skewer inserted comes out clean. Pour extra brandy over cake.
Allow to cool for 20 minutes before removing from the pans and place on a cooling rack to cool completely.
Wrap in foil and store in an airtight container.
Keeps for seven to 10 days. - Saturday Star
* Recipe from The South African Cookbook for Diabetics by Hilda Lategan