This is a traditional Australian recipe for a classic light fruit and nut cake that is typically prepared for Christmas and enriched with brandy before serving. It is much less dense than British fruit cakes and was developed as a light Christmas cake, more suited for the hotter weather. If you are not a big fan of rich Christmas fruit cakes then this might well be the alternative for you. It is traditionally cooked in a square tin, but you can use a loaf tin or a round springform cake tin as well. It keeps well and has a beautiful jewelled look when sliced. I make this cake throughout the year and rarely bother with the booze. I also serve it in slivers rather than thick cakey slices.
- 3 large eggs
- 1 tsp vanilla extract
- 150g caster sugar
- 100g plain flour
- 1/2 (half) tsp baking powder
- 1/2 (half) tsp salt
- 200g whole brazil nuts
- 150g whole walnut halves
- 250g pitted dates, halved
- 200g candied peel, chopped
- 175g glacé cherries
- 100g seedless raisins
- finely-grated zest of 1 lemon
- brandy, rum or cognac
In a large mixing bowl, beat together the eggs and vanilla extract then mix in the sugar. Sift over the flour, baking powder and salt. Stir to combine. In a second bowl, mix together the fruit and nuts then fold these dry ingredients and the lemon zest into the batter. The mix will seem stiff and unlikely but turn into a greased and lined loaf tin or small springform cake tin. Even the top then transfer to an oven pre-heated to 150°C and bake for between 90 and 120 minutes. Check the cake after 75 minutes and put paper or foil on top if the cake is colouring too quickly. The cake is done when a skewer inserted into the centre emerges cleanly. When ready, remove from the oven and allow to cool in the tin for 10 minutes. After this time, turn the cake out onto a clean tea towel and set aside to cool completely. Make several holes in the cake using a skewer then pour in the alcohol of your choice. Wrap the cake in a cloth then cover either in clingfilm (plastic wrap) or kitchen foil. Store in the refrigerator and every week for between 1 and 2 months give it more alcohol.