Ingrédients pour Christmas Cake Australian
- Glace Pineapple
- Glace Apricot
- Dates
- Glace Cherries
- Blanched Almonds
- Brazil Nuts
- 4 large eggs
- Light Brown Sugar
- Vanilla Essence
- 100ml rum (optional)
- 250g softened unsalted butter
- Plain Flour
- Self Rising Flour
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Comment préparer Christmas Cake Australian
- Preheat oven to 150°C (300°F). Grease and line a large loaf pan (approximately 23cm x 13cm).
- Prepare the fruit and nuts: Chop 250g glace pineapple, 250g glace apricots, and 250g dates into roughly 1cm pieces. Add 250g whole brazil nuts to a large bowl. Combine all the fruits and nuts.
- Cream together the butter and sugar: In a separate bowl, cream together 250g softened unsalted butter and 375g caster sugar until light and fluffy.
- Add eggs and flavourings: Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla essence and 100ml rum (optional).
- Combine wet and dry ingredients: Gently fold the creamed mixture into the fruit and nut mixture. In a separate bowl, sift together 250g plain flour, 125g self-raising flour, and 2 teaspoons mixed spice. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 2-2.5 hours, or until a skewer inserted into the centre comes out clean. Cover loosely with foil after the first hour to prevent over-browning.
- Cool and store: Allow the cake to cool completely in the pan before transferring it to a wire rack. Once completely cool, wrap tightly in baking paper and foil and store in a cool, dark place for at least 2 weeks to allow the flavours to mature. This will enhance the cake's moistness and flavour significantly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
140g
Fat
30g
Carbs
15g
