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!
- Prep: 6 hrs
- Cook: 3 hrs 30 mins
Other Ingredients Required
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.
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