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  • The Australian Women’s Weekly Food

    Festive baking

    Nov 10, 2019 8 minutes

    SPECIAL CHRISTMAS CAKE

    PREP + COOK TIME 3 HOURS 30 MINUTES (+ COOLING) SERVES 16

    5 cups (1kg) mixed dried fruit
    ½ cup (100g) glacé cherries, halved
    250g butter, chopped
    1 cup (220g) firmly packed brown sugar
    1 cup (250ml) tawny
    1 cup (150g) coarsely chopped blanched almonds
    1 tablespoon grated orange rind
    1 tablespoon treacle
    5 eggs, beaten lightly
    1¾ cups (260g) plain flour
    ⅓ cup (50g) self–raising flour
    ½ teaspoon bicarbonate of soda
    ¼ cup (60ml) tawny, extra

    GINGERBREAD COLLAR

    125g butter, softened
    ½ cup (110g) firmly packed dark brown sugar
    1 egg yolk
    2½ cups (375g) plain flour
    3 teaspoons ground ginger
    1 teaspoon mixed spice
    ½ cup (175g) golden syrup

    ROYAL ICING

    1 egg white
    1½ cups (240g) pure icing sugar
    few drops lemon juice
    silver cachous

    FLUFFY FROSTING

    1 cup (220g) caster sugar
    ⅓ cup (80ml) water
    2 egg whites

    1 Line base and sides of a deep 20cm square cake pan with 2 layers of brown paper and 2 layers of baking paper, extending the paper 5cm over sides.

    2 Combine fruit, butter, sugar and tawny in a medium saucepan; stir over low heat until butter has melted and sugar has dissolved. Bring to boil; transfer to a large bowl; cool.

    3 Preheat oven to 150°C/130°C fan.

    Stir nuts, rind, treacle and eggs into fruit mixture, then sifted dry ingredients. Spread mixture evenly into pan; smooth top. Bake for 2 hours 45 minutes or until cooked

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