Readers’ Classic Christmas Cuisine: Christmas Cake Fiona Smith, November 2005

GINNY’S 2024 UPDATE: I think when Fiona made this cake it used whole candied peel, but that is no longer readily available. I used mixed peel instead. I also pressed a few almonds into the top for decoration.

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Instructions

1.	Combine the sultanas, currants, figs, dates, dried pineapple, peel, peaches, ginger and papaya in a large mixing bowl then add the orange zest and juice, crushed pineapple and brandy and mix well.
2.	Cover and leave overnight to soak, stirring occasionally.
3.	Preheat the oven to 180°C.
4.	Spread the almonds in an even layer on a baking tray and bake for 8-10 minutes, stirring once, until the nuts are just golden and smelling toasted. Remove from the oven and cool.
5.	Reduce the oven to 150°C.
6.	Add the toasted almonds and Brazil nuts to the soaked fruit mixture.
7.	Cream the butter and sugar until light and fluffy then beat in the eggs one at a time, beating well after each addition (the mixture may curdle a little on egg 4 or 5, which is normal).
8.	Stir in the vanilla and almond essence and add this mixture to the soaked fruit with the ground almonds.
9.	Sift the flour, baking powder and spices and combine with the fruit mixture. You can use a large spoon to mix or you may need to mix using clean hands.
10.	Spoon the mixture into a lined 20cm-22cm square cake box or tin.
11.	Bake on the centre shelf of the oven for 3 hours. Remove from the oven and cool.
12.	Using a skewer, pierce about 12 holes in the cake then pour 3 tablespoons of brandy carefully over the top.
13.	Wrap well with baking paper and foil. Store in a cool, dark, dry place for up to 4 months.
14.	To keep it moist and improve the flavour, I pour 2 or 3 more tablespoons of brandy over the cake every 3 weeks.