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The night before Christmas cake
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Last-minute Christmas cake recipe to save the day!
Ingredients:
  • 175g unsalted butter, softened
  • 225g brown sugar
  • 275g self-raising flour
  • 4.00 gm baking powder
  • 175ml buttermilk
  • 2 eggs
  • Grated rind of 1 lemon
  • Grated rind of 1 orange
  • 225g fruit mince
  • 40.00 ml brandy
  • 50g hazelnuts
  • 50g blanched almonds
  • 85g brazil nuts
  • 140g red glace cherries
  • 100g golden syrup
  • 100g icing sugar
  • 10.60 gm lemon juice
Instructions:
  • Preheat your oven to 160°C. Grease and line the base of a 20cm springform cake pan. In a bowl of an electric mixer, beat the butter and sugar until light and fluffy. Sift the flour and baking powder, then stir into the butter mixture along with the buttermilk and eggs. Mix in the rinds, fruit mince, and brandy. Spoon the batter into the pan and bake for 1 hour.
  • Prepare the florentine topping by combining nuts, cherries, and golden syrup in a saucepan over medium heat. Once the cake has baked for 1 hour, take it out of the oven and evenly spread the topping on top. Bake for an additional 15-30 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool before transferring it to a cooling rack to cool completely.
  • Prepare the icing by combining sugar and lemon juice, then transfer it to a piping bag fitted with a small nozzle to drizzle over the cake. Add ribbons for decoration, if desired.

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