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White Christmas fruit cake recipe
White Christmas fruit cake recipe
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Elevate your Christmas table with our decadent chocolate and cherry fruit cake, a modern twist on the classic white Christmas treat. Packed with chocolate chunks, glacé cherries, almonds, and coconut, this festive dessert is sure to impress. Simply store it wrapped in plastic wrap and foil in a cool, dark place once cooled.
Ingredients:
  • 250g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 4 eggs
  • 500g mixed dried fruit
  • 200g red glacé cherries, halved
  • 150g (1 cup) plain flour, sifted
  • 150g (1 cup) self-raising flour, sifted
  • 120g (3/4 cup) blanched almonds, toasted, chopped
  • 100g white chocolate, chopped
  • 45g (1/2 cup) desiccated coconut
  • 125ml (1/2 cup) coconut rum
Instructions:
  • Preheat your oven to 160C (140C fan forced) and generously grease a 7cm-deep, 22cm round cake pan. Line the base and sides with three layers of baking paper, making sure the paper extends 5cm above the sides for easy removal.
  • In a large bowl, use electric beaters to cream together butter and sugar until pale and creamy. Incorporate eggs one at a time, mixing well after each addition. Add dried fruit, cherries, flours, almonds, chocolate, coconut, and rum, then stir until fully combined.
  • Pour the mixture into the prepared pan and smooth the top. Bake for 1 hour 45 minutes to 2 hours or until a small knife inserted in the center comes out clean. Cover the cake with foil and let it cool completely in the pan. Serve and enjoy!

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