Christmas Cake

This rich, fruit-filled traditional cake is sure to be the star attraction at any festive gathering, and it’s incredibly easy to make.

INGREDIENTS

• 750g sultanas
• 500g currants
• 250g raisins
• 100g glacé cherries
• 50g mixed peel
• 200g blanched almonds, chopped
• Grated zest of 1 orange
• Grated zest and juice of 1 lemon
• 125ml (1/2 cup) strong Nerada black tea, cold
• 500g butter
• 500g sugar
• 8 eggs
• 2 tbsp marmalade
• 500g plain flour
• Extra whole nuts and glacé fruit (optional) to decorate
• Marzipan and fondant icing (optional), to decorate

METHOD

1. Place the fruit, peel, almonds and orange and lemon zest in a non-reactive bowl. Pour over the lemon juice and Nerada Black Tea, stir to combine, then cover and refrigerate overnight.
2. Preheat oven to 150°C (130°C fan-forced) and grease and line a large cake tin with baking paper.
3. Beat the butter and sugar until smooth. Add eggs one at a time, beating well between each addition. Fold in the fruit mixture and marmalade, then sift in the flours, a little at a time, mixing well after between each addition.
4. Pour batter into the prepared tin, smooth top, and decorate with extra whole nuts and fruit, if using, then bake for 4 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
5. This cake is delicious served as it is, but you can decorate with a layer of marzipan, then fondant icing, if desired.