Double line the base and sides of a 20cm deep cake tin with baking paper, allowing a 5cm overhang above the rim of the tin
Combine dried fruit, cherries, sugar, butter, coffee, brandy and cocoa in a non-stick saucepan and bring to the boil over medium heat, stirring continuously. Reduce heat and simmer for 8-10 minutes, stirring occasionally. Cool to room temperature
Stir in the eggs. Add combined flour and spices and mix well. Spoon mixture into prepared tin
Bake at 160°C for 1 1/2 hours until cooked when tested with a skewer. Cool completely in the cake tin before removing and storing in the original baking paper, wrapped in foil and in an airtight container
Make stencils using snowflakes, bells or other Christmas inspired shapes and use to lightly dust a pattern over the cake with icing sugar. Wrap in decorative Christmas ribbon and serve
Tips & Hints
This cake uses a "boiled fruit cake" method. Boiled fruit cakes are a great 'last minute' Christmas fruit cake option. They take less time to prepare and are beautifully moist. Cake will keep for up to 2 weeks in an airtight container in a dark, cool cupboard. In warmer climates, store in the fridge. Boiled fruit cakes do not keep as long as traditional Christmas cakes. For a special edible gift idea, place decorated cake on a cake board before wrapping in cellophane.
