What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Australian Traditional Christmas Cake
- add review
- #9565
The folks down under have a killer take on a Christmas cake. Brandy, lemon zest, warming spices, and raisins make for a deliciously fruity affair. Heaps good with coffee or tea.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/2 pound butter, softened
1/4 pound white sugar
1/4 pound brown sugar
4 eggs
10 ounces plain flour
1/2 teaspoon baking powder
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 pinch salt
1 tablespoon plum jelly
4 tablespoons brandy
1/2 pound raisins
1/2 pound sultanas
1/2 pound currants
1 teaspoon grated lemon peel, or to taste
1/3 cup sliced almonds, or to taste
directions
Preheat the oven to 300 degrees F. Grease an 8-inch round cake pan.
In a mixing bowl, combine the butter, white sugar, and brown sugar. Beat on medium speed with an electric mixer until the ingredients are creamed together. Add the eggs, one at a time, with the mixer running. Add the plum jelly and brandy. Scrape down the sides of the bowl as needed.
Sift the flour into another bowl. Stir in the baking powder, nutmeg, cinnamon, and salt.
Add the flour mixture to the cake batter slowly with the mixer running on low speed. Scrape down the sides as needed.
Turn off the mixer and stir the raisins, sultanas, currants, lemon peel, and almonds into the mixture by hand.
Transfer the batter to the prepared cake pan and place in the oven. Bake at 300 degrees F for 3 1/2 to 4 hours or until firm.
Remove from the oven and let cool in the pan for 20 minutes then turn out onto a cooling rack to cool completely. Store in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more australia recipes
reviews & comments
October 19, 2008
this is a fab cake! I substitutored some of the fruit for figs / cranberries and pineapple - it worked well. Very moist and easy to follow - I also used more brandy after the cake had cooled - over a few days - pierce the cake and pour over a few teaspoons of apricot brandy