Fruit & Nut Christmas Cake
Preparation time25 mins
Cook time4 hrs
Christmas just wouldn't be Christmas without a fruit cake. This one has been on the Highlander label for many years and is a great tradition.
- Butter, softened - 350 g
- 1 cup brown sugar - 1 cup
- Highlander sweetened condensed milk - 1/2 cup
- Treacle or golden syrup - 1 Tbsp
- Vanilla essence - 1 tsp
- Mixed spice - 2 tsp
- Ground ginger - 1 tsp
- Eggs, beaten - 5
- Sifted plain flour - 3 cups
- Brandy, sherry or orange juice - 4-6 Tbsp
- Mixed dried fruit - 1 1/2 kg
- Flaked almonds - 100 g
Preheat oven to 140°C. Line a 25cm round pan with brown paper then greased aluminum foil.
Cream butter, add sugar and Highlander sweetened condensed milk. Beat until fluffy. Beat in treacle or golden syrup, vanilla, mixed spice and ginger then eggs.
Stir flour and add brandy alternatively into mixture. Add sufficient brandy to give a mixture which drops easily from a spoon. Stir in fruit and almonds. Turn into pan.
Bake in preheated oven for 3½ - 4 hours.
Top with colourful dried fruit and nuts if desired and a Christmas ribbon.