On the fourth day of Christmas Cupkates gave to me: The Night Before Christmas Cake Recipe

Monday, December 5, 2011

(cross section of this yummy fruit cake!)

I love this recipe! I have made it quite a few times even when its not Christmas and I just feel like it. You can do it the usual way and let the fruit steep, I usually leave it overnight if I can but that's just because I love the smell that permeates the house. Using the fruit mince and microwave helps to speed up the process and because of this you can literally make it The Night Before Christmas! Of course you can prepare it up to 3 months in advance like a usual fruit cake, if you have time.

Night Before Christmas Cake

475g jar of fruit mince
750g dried mixed fruit
1/2 cup (125ml) of rum or sweet sherry
250g butter, melted and cooled
1 cup (200g) dark brown sugar
4 eggs, beaten lightly
2 cups (300g) plain flour
1 cup (150g) self raising flour
2 teaspoons mixed spice
Optional for top of cake: blanched whole almonds, whole pecans, macadamias and walnuts to decorate.
1/4 cup (60ml) rum or sweet sherry, extra

1. Line a deep 22cm round cake pan with 2 layers of brown paper and 2 layers of baking paper, extending the paper 5cm above edge of pan. Pre heat oven to slow 140' or 120' fan forced.

2. Combine fruit mince, dried fruit and rum/sherry in a large microwave safe bowl. Heat fruit , covered on HIGH (100%) for 4 minutes, stirring once. Cool, uncovered for 30 minutes.

3. Stir in butter and sugar until combined. Stir in eggs and sifted dry ingredients . Spread mixture into pan, smooth top. Decorate with nuts, if desired.

4. Bake, uncovered for 3.5 hours or until cooked when tested with a skewer. Brush hot cake with extra rum/sherry and cover immediately with foil. Wrap in a large towel and cool in pan overnight.