You can make life a little easier at the busiest time of the
year by making this cake in advance and freezing. Once thawed, add
the toffee glaze and voila! A perfect Christmas cake for Christmas
day.
Ingredients
- 1 kg mixed fruit
- 200g mixed peel
- 100g glace ginger, chopped
- 1 cup orange marmalade
- 2 cups water
- 2 cups brown sugar
- 1 cup Shreddo Quality Shortening
- 1 tsp Gregg's Ground Mixed Spice
- 1/2 tsp Gregg's Ground Allspice
- 1 tsp baking soda
- 1 Tbsp golden syrup
- 1/4 cup brandy
- 3 eggs, beaten
- 3 cups high grade flour
- 2 tsp baking powder
Method
Preheat the oven to 180°C and line a 23cm round cake tin with
baking paper.
In a large saucepan place the fruit, peel, ginger, marmalade,
water, sugar, SHREDDO Quality Shortening and spices and
bring to the boil. Simmer for 10 minutes, stirring occasionally.
Remove from heat, add the baking soda and golden syrup and set
aside to cool.
When cool, add the brandy and eggs and mix well. Stir through
flour and baking powder. Place in the prepared tin and bake in the
preheated oven for 2-2 ½ hours or until when a cake tester is
inserted the tester comes out clean. Leave in the tin to cool
completely before removing.
To make a toffee glaze
When cake is cool, arrange a selection of glace fruits and nuts
over the top of the cake.
Place 2 cups sugar and 1 cup water in a saucepan. Dissolve the
sugar in the water over a medium heat then bring to the boil
without stirring. Increase the heat slightly and continue boiling
until the mixture turns the colour of golden syrup.
Remove from the heat, pour the hot glaze over the topping and
allow to drip over the sides of the cake.