Recipe: Christmas cake.

There is still time to get your cake baked and have it moist and rich on Christmas day


250g currants

250g raisins

250g sultanas

250g glacé cherries, halved

250g dates, chopped

150g mixed peel

125ml brandy

250g butter

375g brown sugar

6 extra-large eggs

375ml flour

10ml baking powder

10ml mixed spice

100g pecan nuts, chopped

extra brandy


Combine all prepared fruit, cover with brandy and leave overnight.

Line a 23cm-deep cake tin with greaseproof paper.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix a little flour into the fruit mixture. Sift remaining flour with baking powder and spice. Add to egg mixture alternately with fruit mixture. Finally, mix in the nuts.

Spoon into prepared tin and bake at 140°C for 3-4 hours.

Leave in tin to cool and wrap well in foil and plastic or air-tight tin until required.

Pour brandy over cake every now and then.

* Raisins, currants and sultanas can be replaced with 750g cake fruit mix.

* If you don’t want to use alcohol, use apple juice instead of brandy.

* If you want to ice your cake, do it about a week before Christmas. - The Star