HFG Christmas cake
Time to make: 2 hrs 40 mins , plus 30 mins cooling
( Hands-on time: 25 mins )
Total cost: $ 14.88 / $ 0.62 per serve
(at time of publication)
125g reduced-fat spread
3/4 cup firmly packed dark-brown sugar
1/3 cup golden syrup
2/3 cup brandy or dark rum
1 teaspoon mixed spice
1 1/2 cups sultanas
1 cup raisins, coarsely chopped
1/2 cup red glacé cherries, coarsely chopped
1 cup currants
1 cup dried pitted dates, finely chopped
2 eggs, lightly beaten
1 cup flour
1 cup self-raising flour
about 1/2 cup blanched almonds or pecan halves
Total fat 5g
Saturated fat 1g
Dietary fibre 3g
- Preheat oven to 130°C. Line base and sides of a deep 20cm-round cake tin with 3 layers of baking paper, allowing paper to stand 5cm above top edge of tin.
- Place spread, sugar, 3/4 cup water, golden syrup, 1/2 cup of the brandy, mixed spice and fruit in a large saucepan. Bring to the boil then reduce heat to medium-low. Simmer, stirring, for 2 minutes. Remove from heat and set aside to cool.
- Stir in eggs and flours. Spoon mixture into prepared tin and smooth top. Decorate with nuts. Bake for 2–2 1/4 hours or until an inserted skewer comes out clean.
- Brush cake with the remaining brandy then cover hot cake tightly with tinfoil. Cool completely in tin before slicing.
Egg-free, milk-free and nut-free Christmas cake
In step 1, increase water to 1 cup. Omit eggs and nuts from recipe. Change flour ratios to 1/2 cup flour and 1 1/2 cups self-raising flour. Continue as instructed.
Gluten-free Christmas cake
Replace flours with gluten-free baking mix and check ground spice is gluten-free. Continue as instructed.
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