The Apples & Sage Christmas Fruit Cake
You can make this Christmas Cake well ahead of the big day - in fact, the longer you leave it, the better it will taste! Made with organic fruits including currants, raisins and sultanas and a healthy dose of brandy, the cake is fruity and moist. Serve with a dollop of brandy butter for a real indulgent Christmas experience. It is sure to be the highlight of any Christmas lunch or dinner.
125g Prunes Pitted
60g Cherries Dried
60g Mixed Peel
125g Raw Almonds
1 Tsp Cloves Ground
1 Tsp Ginger
2 Tsp Nutmeg
4 Tsp Cinnamon
½ Tsp Bicarb Soda
½ Cup Water
250g Rapadura Sugar
¼ Cup Brandy
250g Plain Flour
Line a 20cm round cake tin.
Put all fruit, butter, sugar, spices, soda and water into a saucepan. Bring
just to the boil then simmer for 5 minutes. Stir to ensure nothing catches
the bottom of the saucepan.
Cool and leave overnight
Add brandy, nuts, eggs and flour. Mix thoroughly, and pour into prepared
tin and cook in low oven at 120°C for six hours.
Test with skewer to ensure cooked through, allow to cool in tin.
Wrap in tea towel or foil and store for up to six months.