My gorgeous sister in law Lisa is a great cook and she was kind enough to share her Christmas Cake recipe with us, it has quite a few ingredients but so worth it!
You will need:
375 g sultanas
320 g chopped raisins
270 g dried currants
250 g chopped pitted prunes 210 g chopped seeded dates
125 g mixed peel 1
40 g red glacé cherries quartered
330 mls soiced Canadian Club whiskey
1/3 cup honey
1 tbs grated lemon rind 250 g butter, softened
330g packed dark brown sugar
90g dark chocolate grated coarsely 1
50g pecans chopped
200g plain flour
150g self raising flour
25g cocoa power
125g pecan halves
6 glacé cherries.
- Combine fruit, 1cup of whiskey, honey and rind in a bowl.
- Cover bowl with plastic wrap and stand in a cool place for 1week.
- Stir every 2 days. Preheat oven to 120C.
- Grease a six hole texas muffin pan; line bases with baking paper. Line a deep 20cm square cake pan with 4 layers of baking paper, extending 4 cm above the sides.
- Beat butter and sugar in a medium bowl with electric mixer until just combined.
- Beat in eggs one at a time.
- Stir butter mixture into fruit mixture with chocolate and chopped nuts.
- Stir in sifted dry ingredients in two batches.
- Fill each hole in muffin pan to the top and put the remaining mixture into cake pan.
- Decorate tops of muffins with pecan halves and cherries.
- Bake muffins for 1 1/2 hours (the cake can stand while the muffins cook). Brush hot muffins with half of the remaining whiskey, cover with foil and cool in pan.
- Increase oven temp to 150C; bake large cake foe 3 1/2 hours or until cooked when tested.
- Brush hor cake withe whiskey, cover with foil, wrap in a clean towel; cool in pan over night.
How awesome do they look? Do you have a Christmas cake you would like to share? If so leave the recipe in comments X