Probably the most traditional of all foods to bake for Christmas, this cake is no exception. Other than the fact it is probably the easiest cake ever to make! There is a core reason for this- it comes from my Mum, who won’t mind me saying that she is not a foodie or someone that loves cooking!
This recipe is from her Mum, my Nanna. We are not sure if it dates back before that, we think not, but I am well aware that doesn’t make for a good story….so I guess I need to just sell the cake as one of the most deliciously moist and flavoursome cakes you will make.
We never iced the cake, but simply covered it in whole almonds before baking and if my kids are helping, it is more like a whole packet just poured over the top…as you will see in the picture! So no need for the white icing or marzipan, although you could if you really insisted on it.
This cake will keep for weeks, in an airtight container. We made our this past weekend and are slowly slicing our way through it for snacks here and there. Oh yes, we are really not that traditional, we eat it all before Christmas Day!!
This mix makes one very high round cake 22cm one. Or you could bake two smaller cakes. Just remember to reduce the cooking time.
- 250g butter, melted
- 20g extra butter melted for greasing cake tin
- 250g dark brown sugar
- 5 eggs
- 1kg mixed dried fruit (soaked in 400ml brandy for min of 3 days prior, give a stir each day!)
- 50g flaked almonds
- 50g whole blanched almonds
- 2 tbl sp apricot jam, melted and warmed slightly ( + 3 tbl sp extra for glazing)
- 180g plain flour
- 120g SR flour
- 1 tsp vanilla
- 3 tsp mixed spice
- Brown paper or bake paper for lining the tin ( double lined)
- Preheat oven to 140deg c or 130deg if using fan forced.
- Prepare your tins- using the bake paper line the bottom of the tin with 2 round circles. Then cut a length of paper to 35 cm, fold in thirds lengthwise to create a paper collar. Along one side of each length, cut 5cm indents all the way along. You will need 2 of these lengths to line the tin.
- Using your butter to grease the tin, place the base circles in first, grease each layer. Then add your first length of bake paper to fully line the sides of the tin, the indents will sit flat on the base of the circle, grease paper well and repeat with remaining paper. Sides and base of tin need to be completely covered.
- Now onto the cake- Melt the butter and place in a large bowl, mix in brown sugar and eggs.
- Add warmed apricot jam, spices and vanilla. Mix well with a whisk
- Whisk in flours until mixture is smooth.
- Change to a wooden spoon, mix in the soaked fruit ,remaining brandy (if any) and flaked almonds
- Pour into prepared tin/s and bake at 130-140 deg c for 2.5-3 hours, skewer will come out dry when cooked.
- Whilst still hot and in the tin, I cover it with a tea towel to keep it moist.
- Glaze with warmed through apricot jam.