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MODERN CHRISTMAS CAKE

Rich Fruit Cake Using Old Bush Mill Whisky
A new twist on a traditional recipe which uses a mixture of unusual dried fruit
Ingredients:

200g/7oz ready to eat apricots

175g/6oz ready to eat figs

110g/4oz ready to eat mango

110g/4oz ready to eat pineapple

200g/7oz glacé cherries

75g/3oz sweetened dried blueberries

75g/3oz sweetened dried cranberries

90ml/6tbsp orange juice or brandy

5ml/1tsp cinnamon

250g/9oz butter

250g/9oz molasses sugar

4 medium eggs

110g/4oz almonds, roughly chopped

grated zest of 1 orange

75g/3oz ground almonds

225g/8oz plain flour

10 ml/2tsp mixed spice

Method:

  1. Chop the apricots, figs, mango, pineapple and cherries coarsely, place into a large bowl with the blueberries and cranberries, stir in the orange juice or brandy, cover and leave to soak for at least 6 hours.
  2. Beat together the butter and sugar until fluffy and lighter in colour. Beat in the eggs one at a time. Stir in the nuts and orange zest.
  3. Sift together the flour and spices, add half to the creamed mixture with half the fruit mix well. Add the remaining flour and fruit mix thoroughly.
  4. Place the mixture into a greased and lined 20 cm/8 inch round deep cake tin and smooth the top.
  5. Bake electric oven preheated 150ºC middle shelf; gas oven preheated mark 2 middle shelf or cold fan oven 120ºC for 3 - 3½ hrs until the cake is firm to the touch and dark golden and a skewer inserted in the centre comes out clean.
  6. Allow cake to cool in the tin for 15 mins before turning out onto a wire rack to cool completely.
  7. Wrap the cake in foil and store in a dry, cool place until required.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.