Ingredients
- 450g candied cherries
- 230g candied mixed citrus (peel)
- 60g almonds (blanched slivered)
- 2 cups raisins
- 1 cup dried currants
- 1 cup dates (pitted and chopped)
- ½ cup brandy
- 2 ½ cups plain flour (divided)
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup molasses
- ¾ cup apple juice
- 1 cup unsalted butter (softened)
- 2 cups brown sugar (packed)
- 6 large eggs
Method
- Combine candied cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
- When ready to bake, preheat the oven to 140 degrees C. Grease a deep 20 cm fruitcake pan, line it with baking paper, and grease again.
- Coat the brandy-soaked fruit with 1/2 cup flour.
- Whisk together the remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a bowl.
- Stir molasses and apple juice together in a separate bowl until combined.
- Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
- Add flour mixture in 4 batches, alternating with molasses mixture.
- Fold in floured fruit, then turn batter into the prepared pan.
- Bake for 3 to 3 1/2 hours until a skewer inserted into the centre of the cake comes out clean.
- Remove cake from the pan and lift off the baking paper. Let cake cool completely, then wrap loosely in waxed paper.
- Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.
Christmas 2023 Christmas Cake Recipe Card
