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Cherry and almond christmas cake
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Get ready for the holidays with a decadent cherry almond cake.
Ingredients:
  • 260g (1 1/2 cups) sultanas
  • 250g glace cherries, quartered
  • 95g (1/2 cup) mixed peel
  • 80g (1/2 cup) chopped dried apricots
  • 65g (1/2 cup) slivered almonds
  • 1 x 100g pkt sucrose-free ginger (Buderim Ginger brand), chopped
  • 40.00 ml Amaretto liqueur
  • 20.00 ml brandy
  • Melted butter, to grease
  • 1 x 140g ctn apple fruit puree (Goulburn Valley brand)
  • 100g (1/2 cup) caster sugar
  • 3 egg whites
  • 2 tsp finely grated orange rind
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 45g (about 9) glace cherries, extra, halved
  • 30g (about 30) whole blanched almonds
  • 20.00 ml Amaretto liqueur, extra
Instructions:
  • Mix together the sultanas, cherries, peel, apricot, almonds, ginger, liqueur, and brandy in a glass or ceramic bowl. Cover with plastic wrap and let it sit for 8 hours or overnight to develop flavors.
  • Preheat your oven to 150°C. Use melted butter to generously coat a square 18cm cake pan. Line the pan with two layers of non-stick baking paper covering the base and sides.
  • Combine apple, sugar, eggs, egg whites, and orange rind in a bowl, whisk until mixed. Stir in fruit mixture, then add combined flours and mix until just combined.
  • Spread cake mixture evenly in pan, gently tapping it to remove air bubbles and create a smooth surface. Decorate with cherries and almonds in a beautiful floral design. Bake in the oven for 2 hours or until a skewer comes out clean from the center.
  • Take the cake out of the oven and drizzle the additional liqueur on top. Wrap the pan in 2 clean tea towels and allow it to cool completely. Unmold the cake onto a wire rack and slice for serving.

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