Christmas Cake
Ingredients
- 1 kg mixed dried fruit
- 3 cups fruit juice
- 3 cups self-raising flour
Instructions
- Soak the dried fruit in the juice overnight.
- Preheat oven to 125°C.
- Stir the flour into the soaked fruit and mix well.
- Spoon the mixture into a 22-cm baking paper lined cake tin.
- Bake for 2 1/2 hours in the bottom of the oven or until cooked through.
- Remove and leave to cool.
- Wrap in tin foil or place in an airtight container where this cake will keep nicely for up to 3 to 4 weeks if not devoured prior.
Recipe Notes
Optional: Add a shot of your favourite tipple; brandy, rum, sherry or Grand Marnier to the fruit when soaking.
Serving Suggestion: Decorate as you wish; cherries, nuts, ginger or as I have done with a rich chocolate ganache; by warming 1 cup of cream and adding 220g chopped dark chocolate. Stir. Chill. Ice.