A few weeks ago, my dad requested a fruit cake. He is a big fan of all the older recipes, fruit cake, bread and butter pudding, Russian slice etc. He would pick these over a brownie or a cupcake any day!
So it being the festive season and all, I made a Christmas cake. I actually made this the week before Christmas (even though it recommends "maturing" of a month), so it was much more crumblier than a fully matured cake would be. I'm not the biggest fan in the world of fruit cakes but I gave it a whirl anyway. It actually wasn't so bad, my dad on the other hand looooooved it. He gave it a big thumbs up so if your a fruit cake lover, I'm sure you'll enjoy it too.
Recipe for Light Madeira Christmas Cake
- 300g plain flour
- 100g self-raising flour
- 300g butter,room temp
- 300g caster sugar
- 5 large eggs
- 50g ground almonds
- 75g cherries
- 150g raisins
- 150g sultanas
- 75g cut mixed peel
- 1/2 tsp almond essence
- 1/2 tsp vanilla essence
- 3 tbsp whiskey
- Preheat oven to 180°C. Grease a 23cm round or 22cm square tin. Line the bottom and sides with double greaseproof paper. Tie a collar of paper on the outside with some string, this should be 3cm higher than the tin.
- Quarter the cherries,toss in the ground almonds. Lightly whisk your eggs and essence. Sift both flours together.
- Cream butter and sugar until light and fluffy. Beat in the whisked eggs gradually, add a tsp of flour with each addition and beat thoroughly.
- Fold in the remaining flour, cherries, fruit and whiskey.
- Turn into prepared tin and smooth. Bake for 1 1/2hrs. Cover with a thin sheet of cardboard after 45mins to prevent over-browning.
- Leave in the tin for 4hrs, turn out, cool on a wire tray. If you wish, pour 4 tbsp of whiskey over the top of the cake. Do not remove paper but wrap in more greaseproof paper and store in an airtight tin for up to a month to mature before use.
I'm sure if you left it for the full month maturing to would be even better. Note to self for November 2013 :)