Christmas Baking, Christmas cake, Christmas nuts
Christmas Baking, Christmas cake, Christmas nuts

Grandma Charlesworth’s Christmas Cake

September 17, 2018

A fruity, nutty, spiced delight - Grandma Charlesworth's Christmas cake is a Christmas necessity for all those who love to indulge. This cake can be prepared well in advance so there will be no cake-making stress on Christmas Eve!

The Charlesworth Ingredient kit required to make this recipe are currently only available in-store. Please contact us if you would like to order an ingredient kit online.

  • Prep: 6 hrs
  • Cook: 3 hrs 30 mins

Ingredients

Ingredients

185 g Charlesworth Glace Red Cherries

250 g Charlesworth Currants

90 g Charlesworth Diced Dried Apricots

90 g Charlesworth Dried Pineapple

125 g Charlesworth Glace Ginger Pieces

375 g Charlesworth Seeded Raisins

250 g Charlesworth Sultanas

125 g Charlesworth Slivered Almonds

60 g Charlesworth Almond Meal

60 g Charlesworth Blanched Almonds (for top decoration)

Other Ingredients Required

3/4 cup Brandy or Rum

250 g Butter

125 g Brown Sugar

125 g Caster Sugar

1 tbsp Orange Marmalade

4 Eggs, beaten

250 g Plain Flour, sifted

60 g Self Raising Flour, sifted

3 tsp Mixed Spice

1/2 tsp Nutmeg

1 Apple, peeled & grated

Directions

Method:

1Empty the bag of Glace Red Cherries, cut in half and, if desired, set aside one-third of the cherries to use for decorating the top of the cake. Place the cut cherries in the bowl with the large bag of premixed Charlesworth dried fruits (including the Dried Pineapple and Glace Ginger, if desired). Add the brandy or rum and stir well. Soak for at least 6 hours or longer to give a richer, fuller flavour. After soaking, place this mixture into a saucepan and slowly bring to the boil over a low heat, stirring constantly. Heating the fruit will create a richer looking cake. Once boiled, transfer back into a bowl and allow to cool completely.

2In a large bowl, cream butter and sugars. Beat in marmalade and beaten eggs gradually. Stir in bag of Slivered Almonds and Almond Meal. In a separate bowl, combine the two flours, mixed spice and nutmeg, sift and fold half into the 'butter and sugar' mixture. Gently stir in the brandied fruit mix, plus the remaining dry ingredients and grated apple.

3Grease the cake tin and line with two layers of baking paper. Ensure the paper extends 5cm above the top of tin to prevent over-browning. Place mixture into prepared tin. Decorate top with Blanched Almonds and the reserved Glace Red Cherries. Bake in a slow oven for 3-4 hours or until cake is cooked, when tested in the centre with a skewer. If cake is over-browning during cooking, place a sheet of baking paper over top of tin. Allow cake to cool completely before removing from tin, leave the lining paper on cake. Wrap in foil, put in a freezer bag. Store in a cool place until required.

Helpful Hint:

1Helpful Hint: If short on time, soak the fruit for only 1 hour, instead of 6 hours, then cook cake according to receipt. When cake is cooled, put several fine skewer hole into cake and brush over with 1-2 Tablespoons of brandy to bring out a richer, fuller flavour.

Can be made 2 - 3 months in advance

Make in: 22cm square cake tin, or 24cm round cake tin

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