Additive-Free Traditional Christmas Cake
Makes a 20cm square cake (a round tin could also be used).
INGREDIENTS:
Be sure your dried fruits are 100% fruit with no additives such as sulphur – choosing organic helps.
- 225g unsalted butter
- 225g soft brown sugar
- 4 eggs, lightly beaten
- 1 teaspoon natural vanilla essence
- 4 teaspoons orange marmalade (additive free)
- 4 teaspoons golden syrup
- 1.25kg organic, mixed dried fruit
- 225g plain flour
- 50g SR flour
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 120ml brandy, rum or port (additive free)
METHOD:
1. Preheat oven to 150oC/130oC for fan forced. Line the base and sides of a deep, 20cm square cake tin with baking paper.
2. Beat the butter and sugar in a small bowl until light and creamy. Gradually add the eggs, beating well after each addition. Add the vanilla essence, orange marmalade and golden syrup and beat until the ingredients are combined.
3. Transfer the mixture into a large mixing bowl and stir in the fruit. Using a metal spoon, fold in the flours, mixed spice and cinnamon alternately with the liquid. Stir until the ingredients are just combined and the mixture is almost smooth. Spoon into the prepared tin and smooth the surface with a wetted hand.
4. Tap the tin gently on a work surface to settle the mixture. Wrap a triple thickness of baking paper around the tin and secure with a paper clip. Bake for 3- 3 1/2 hours, or until a skewer comes out clean when inserted into the centre of the cake. Leave the cake out overnight before turning out of the tin.
5. If you want to jazz up your cake, you can tie a length of ribbon or Christmas Cake wrap, around the sides of the cake and tie in a bow.
