Our most requested Christmas cake of all time!
- 5 hrs + soaking and cooling
- Makes 1 large cake
- 1kg sultanas
- 500g seedless raisins
- 3 x 100g candied peel, finely chopped
- 250g glacé fruit, chopped
- 300g red glacé cherries, halved
- 200g pecan nuts, broken in half
- 195ml fig jam
- zest of 2 lemons
- 10ml vanilla essence
- 250ml brandy
- 500g butter or baking margarine
- 500ml soft brown sugar
- 8 eggs
- 600g cake flour
- 15ml ground allspice
- 10ml ground ginger
- 10ml ground cinnamon
- pinch of salt
FOR THE ROYAL ICING
- 2 egg whites
- 750ml icing sugar
- 5ml vanilla essence
- silver cake decorating balls, to decorate
- Combine the fruit, nuts, jam, lemon zest, vanilla and brandy. Cover with plastic wrap and set aside for an
- Preheat oven to 140°C. Line a beer box on the inside and outside with foil. Grease well with butter or nonstick spray. Cream the butter or margarine until light before adding the sugar and mixing until just
combined. Add the eggs one at the time, mixing well after each addition. Mix in the fruit.
- Sift the flour, allspice, ginger, cinnamon and salt over and mix until well combined (use your
hands for easy mixing). Scoop the mixture into the prepared beer box and flatten the top.
Bake for 3-4 hours until a testing skewer comes out clean. Cover with foil halfway through baking
to prevent it from burning. Cool in the beer box.
- For the icing, whisk the egg white and just enough icing sugar together until it forms the consistency of toothpaste. Spoon the mixture into a piping bag with a thin, round nozzle. Pipe a rustic tree design or stars
on top with patterns around the edges. Decorate with silver balls, if you prefer.
To freeze: cover the cooled cake with foil and wrap in a few layers of plastic wrap, then freeze.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS BY ROELENE PRINSLOO
Magazine issue date: November, 2013