Christmas cake

I tried a new recipe this year and it turned out so well that I'm going to be generous and share it.

Fruit mix
1kg mixed fruit I used currants, craisins (cranberry raisins), raisins, sultanas, dried mango, dried pineapple, crystallised ginger, chopped dates
1 cup sherry, brandy or cointreau I used 3/4 cup brandy and 1/4 cup sherry
3 tablespoons golden syrup
You can add 150g glace cherries, 1 small grated apple, and 70g each of finely chopped blanched almonds and walnuts if you want.

Cake batter
4 eggs
250g butter
1 1/4 cups brown sugar, tightly packed
2 cups flour
1 cup almond flour
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon finely grated orange rind (if desired)
1/4 cup orange juice
1 teaspoon baking soda

Topping (if not planning to ice)
50g glace cherries
70g blanched almonds
50g crystallised ginger
70g walnut halves
extra alcohol

Mix fruit, alcohol and golden syrup in a large bowl. Cover and leave to stand for 24 hours, stirring occaisonally.

Pre-heat oven to 160 deg C. Line 24cm round or square cake tin with 3 layers of baking paper (this is important).

Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time. Add flour, spices, and orange rind and fold in. Mix orange juice and baking soda together in a small jug and add to batter. Fold in fruit mixture.

Spoon cake into tin. Arrange cake topping in patterns to cover the whole of the cake (unless you want to ice it).

Reduce oven to 150 degC. Place cake just below middle of oven. Bake for 2 1/2 to 2 3/4 hours, or until cooked. Brush liberally with extra alcohol. Allow cake to cool completely before turning out.

If using the topping, glaze it with 1/4 cup apricot jam and 1 tablespoon of lemon juice heated together until runny and brushed on top of cake after the cake has cooled.

Enjoy!