Christmas Cake Recipe
|Prep Time||Cook Time||Total Time|
|30m||1h 15||1h 45m|
This beautiful fluted Christmas cake recipe is perfect for anyone looking for a last minute bake. Quick and easy to make compared to the traditional Christmas cake and just as delicious!
- 200g sultanas
- 100g raisins
- 50g currants
- 50g dried apricots
- 50g glacé cherries
- 50g candied peel
- grated zest and juice of an orange, plus some orange juice to make up volume to 250ml
- 200g unsalted butter, softened
- 200ml Pure Maple Syrup, Amber Rich
- 4 eggs
- 225g plain flour
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking powder
- 100g walnuts, chopped
- 100g icing sugar
- 4 tablespoons water
- Begin by preparing the dried fruit. Wash the cherries, to prevent them from sticking together and cut them into quarters. Cut the apricots into a similar size. Mix all the dried fruit into a medium sized sauce pan and add the orange juice. Place over a medium to low heat and cook for about 5 minutes until the fruit is plump. Allow to cool.
- Preheat the oven to 160C. Grease a fluted tin and dust with flour.
- Using a mixer, beat the softened butter until pale and creamy. Slowly add the maple syrup, continuously beating the mixture.
- Mix the dry ingredients in another bowl.
- In a separate bowl whisk the eggs. Next, gradually add the eggs to the butter and maple mixture, alternating with sifted dry ingredients.
- Then fold in the fruit, orange zest, and chopped walnuts and pour into the prepared tin.
- Bake for about 1 hour and 15 minutes or when an inserted toothpick comes out clean. Place on a wire rack to cool for 15 minutes before removing from the tin.
- To make the icing, mix all the ingredients until you have a thick consistency. Drizzle over the top of the cooled cake.