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.
How to Cook
Preheat the oven to 160°C (conventional bake) and line a 23cm round cake tin with baking paper.
Place the fruit, mixed peel, ginger, marmalade, water, sugar, butter, golden syrup, Gregg's Mixed Spice and Gregg's Ground Allspice in a large saucepan. Bring to the boil and simmer for 10 minutes, stirring occasionally. Remove from heat, add the baking soda 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 cooked, place on a cooling rack. Arrange a selection of glace fruits and nuts over the top of the cake.
Place 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.
1 kg mixed fruit
200 g mixed peel
100 g glace ginger, chopped
1 cup orange marmalade
2 cups water
2 cups brown sugar
250 g butter
1 Tbsp golden syrup
1 tsp Gregg's Ground Mixed Spice
½ tsp Gregg's Ground Allspice
1 tsp baking soda
¼ cup brandy
3 eggs, lightly beaten
3 cups high grade flour
2 tsp baking powder
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