This Christmas Cake will impress family and guests alike... there is always room for dessert! This classic favourite Christmas cake recipe could also become a lovely Christmas Gift your loved ones will enjoy!
Christmas Fruit and Nut Cake
3 rings (85g) glace pineapple, chopped coarsely
½ cup (125g) coarsely chopped glace apricots
1 ½ cups (250g) seeded dates
½ cup (105g) red glace cherries
¾ cup (120g) blanched almonds
½ cup (105g) green glace cherries
1 ½ (250g) Brazil nuts
½ cup (100g) firmly packed brown sugar
1 tablespoon dark underproof rum
90g soft butter
1/3 cup (50g) plain flour
¼ cup (35g) self-raising flour
1 ½ teaspoons gelatin
1 tablespoon water
Fruit and nut topping
4 rings (125g) glace pineapple, roughly chopped
¼ (50g) red glace cherries, halved
¼ cup (50g) green halved red cherries
1/3 cup (110g) Brazil nuts
1/3 cup (110g) blanched almonds
1/3 cup (110g) dried-roasted pecans
Grease two 8cm bar cake pans, line base with baking paper, bringing paper 5cm above opposite long sides.
Combine pineapple, apricots and remaining whole fruit and nuts in large bowl. Beat eggs in small bowl with electric mixer until thick and creamy; add sugar, rum and butter, beat until just combined. Stir egg mixture into fruit mixture with sifted flours. Press cake mixture firmly into prepared pans. Arrange Fruit and Nut Topping over cake mixture. Bake, uncovered, in preheated to 160°C/140°C fan-forced oven for 1 hour; cover cakes with foil, bake 45 minutes. Stand cakes in pans 10 minutes, turn cakes carefully onto wire racks to cool. Dissolve gelatin in hot water; cool slightly. Brush gelatin mixture over Fruit and Nut Topping.
Fruit and Nut Topping
Combine all ingredients in medium bowl; mix well.
P.s. This Fruit and Nut Cake can be made 3 months ahead and kept refrigerated in an airtight container.
This easy Christmas Cake, for sure, will become the highlight of the Christmas dinner – it’s a best Christmas recipe ever.