Ingredients Jump to Instructions ↓

  1. 3 cups (500g) sultanas cup (100g) glac cherries

  2. 1 1/2 cups (250g) raisins, chopped coarsely

  3. 1 1/2 cups (115g) seeded dates, chopped coarsely cup (125g) glac apricots, chopped coarsely cup (125g) glac pineapple, chopped coarsely cup (85g) orange marmalade cup (180ml) Grand Marnier (or brandy or rum)

  4. 250g butter, softened cup (165g) firmly packed dark brown sugar

  5. 4 eggs

  6. 2 cups (300g) plain flour

  7. 2 teaspoons mixed spice

  8. 1 cup (160g) roasted almonds, chopped coarsely cup (60ml) Grand Marnier, extra Decorations cup (55g) caster sugar cup (60ml) water

  9. 500g packet soft icing icing sugar, for dusting Christmas tree biscuit cutter coloured cachous ribbon

Instructions Jump to Ingredients ↑

  1. Combine fruit, marmalade and liqueur in large bowl; mix well, cover tightly with plastic wrap. Store mixture in cool, dark place overnight or up to a week, stirring every day.

  2. Preheat oven to 150C/130C fan-forced. Line base and sides of deep 19cm-square cake pan with two layers of brown and two layers of baking paper, bringing paper 5cm above sides.

  3. Beat butter and sugar in small bowl with electric mixer until just combined. Add eggs one at a time, beating until just combined between additions. Add the butter mixture to fruit mixture; mix well. Stir in sifted flour and spice, then nuts.

  4. Spread mixture into pan. Bake about 3 hours. Brush top of cake with extra liqueur. Cover hot cake tightly with foil, turn cake upside down; cool in pan.

  5. Combine sugar and the water in small saucepan; stir over heat until sugar is dissolved. Boil, uncovered, 1 minute, cool syrup.

  6. Place cake top-side down on board. Brush top of cake with some of the syrup. Knead icing until smooth, on surface dusted with sifted icing sugar. Roll out icing until large enough to cover top of cake. Lift icing onto the cake; smooth with hands, trim excess icing. Stand 3 hours or overnight until firm.

  7. Place cutter gently on cake to use as a guide. Brush the icing inside the cutter with a little syrup, sprinkle with cachous; remove cutter. Decorate sides of cake with ribbon.

  8. This recipe is from The Australian Women's Weekly's Christmas Food & Craft cookbook.


Send feedback