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Cranberry, sultana & pistachio cake with sugared cherries
Cranberry, sultana & pistachio cake with sugared cherries
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Delicious Christmas fruitcake with vanilla icing and cherries.
Ingredients:
  • Caster sugar, to decorate
  • Melted butter, to grease
  • 510g (3 cups) sultanas
  • 255g (1 3/4 cups) dried cranberries
  • 250ml (1 cup) brandy
  • 250g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 ml vanilla bean paste
  • 4 eggs
  • 300g (2 cups) plain flour, sifted
  • 75g (1/2 cup) self-raising flour, sifted
  • 140g (1 cup) pistachio kernels
  • 2 egg whites
  • 450g (3 cups) icing sugar, sifted
  • 1/2 tsp vanilla bean paste
  • 1 egg white
  • 24 (about 250g) fresh cherries, stems attached
Instructions:
  • Preheat the oven to 160°C. Grease a 22cm round cake pan with melted butter, then line the base and sides with brown paper and non-stick baking paper.
  • Combine the sultanas, cranberries, and brandy in a saucepan over medium heat until it boils. Cover and let it cool for 1 hour.
  • Beat butter, sugar, and vanilla bean paste in a bowl with an electric beater until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in flour, sultanas, and pistachios until combined. Spoon mixture into prepared pan, smooth the top, and bake for 1 3/4-2 hours. Once baked, cool in pan wrapped in a clean tea towel for 3-4 hours or overnight before serving.
  • Prepare a baking tray with non-stick baking paper. In separate bowls, set the egg white and sugar. Gently coat 1 cherry with egg white, dip it in sugar, and place it on the tray. Repeat with most of the remaining cherries. Let them sit for 15 minutes until dry.
  • Use an electric beater to whip egg white, sugar, and vanilla in a small bowl until stiff peaks form for the frosting.
  • Drizzle the frosting generously over the cake, letting it cascade down the edges. Garnish with the sugared cherries and any extra cherries.

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