The cooking time for this cake is 4 hrs using the traditional Christmas Cake recipe base.
Ingredients
1kg mixed dried fruit
2/3 cup brandy or orange juice
2 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
250g Western Star Unsalted Butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1-2 tablespoons brandy, extra, optional
Method
Combine the dried fruit and brandy and stand, covered for up to 1 month or at least overnight, stirring occasionally (if using orange juice, stand in refrigerator overnight only)
Butter and line the base and sides of a 20cm round cake pan with baking paper and preheat oven to 140°C
Sift together the flours and spices
Cream together the butter and sugar until light and fluffy. Add the vanilla and then gradually add the eggs, beating well between each addition. Fold in the fruit and flour in 2 batches
Spoon cake mixture into the prepared pan and flatten the top. Bake for 3 3/4 - 4 hours or until cooked when tested with a skewer. Brush with extra brandy if desired
Cool in pan and then store in an airtight container until required
Make fruity cake pops for children by pulsing 500g fruit cake with 1 tablespoon apple or orange juice in the food processor and shape into balls
Dip the tip of an icy pole or lollypop stick in melted white chocolate. Place the chocolate tip of the icy pole stick in a ball of cake then coat the entire ball in melted white chocolate
Poke the cake pops into a piece of foam or egg carton and refrigerate until set. Use food dye to colour melted white chocolate and pipe decorations onto the pops to look like Christmas baubles
