This traditional yet quirky Christmas Cake recipe has been shared with us by Karen from Cooking in the Chaos.
"This cake is one of our family's Christmas traditions. I have made this same recipe every year for 15 years. This recipe has a quirky Australian twist with the addition of beer to soak the fruit instead of liqueur. It gives a nice yeasty flavour to the cake. We don’t use the same beer every year. Selecting the beer is my husband's job. There is a little bit of preparation time involved with this one, but your thermo mixer will do most of the hard work for you (fruit chopping and butter creaming). However, the actual mixing is done by hand. You will need a really large bowl and really solid wooden spoon!" - Karen
Recipe Tester Feedback: "This cake is a definite must-do for your Christmas table. Easy to make with a lovely pudding-like flavour." - Vicki
Contains: Gluten / Dairy / Egg / Nuts
Variations: Can be made without Dairy / Nuts
Preparation Time 1 hour
Cooking Time 4 hours
Can be frozen
- dates - 250g
- dried apricots - 125g
- raisins - 250g
- sultanas - 250g
- mixed peel - 125g
- glacé cherries - 60g
- glace ginger - 60g
- beer - 375ml
- butter - 250g, at room temperature (*or DF spread)
- honey - 400g
- eggs - 3
- mixed spice - 1 tsp, or more to taste
- self raising flour - 1.5 cups, wholemeal
- plain flour - 1.5 cups, wholemeal
- almonds - blanched, for decorating (*omit for NF option)
- Place dates (250g) and apricots (125g) into the bowl and chop Speed 7 / 15 seconds until diced. Remove and place in a large mixing bowl.
- Add raisins (250g), sultanas (250g), mixed peel (125g), cherries (60g) and ginger (60g) to your machine's bowl and chop Speed 7 / 10 seconds. Add to the chopped dates and apricots in the mixing bowl.
- Pour the beer (375ml) over the fruit, mix well with a spoon and cover with clingfilm or a tea towel, and refrigerate overnight.
On the day of baking:
- Preheat oven to 150C (or slightly less if your oven tends to run hot).
- Grease and line a 25cm round springform tin with three layers of baking paper (greasing in between each layer). This may seem fiddly but it is important as the cake has a long baking time.
- Insert the whisk attachment and add butter (250g) and honey (400g). Cream together Speed 4 / 15 seconds.
- Add eggs (3) and combine (with whisk still in) for a further Speed 4 / 10 seconds.
- Add the butter mixture to the fruit mixture and stir by hand. You will need a sturdy wooden spoon for this!
- Add the mixed spice (1 tsp), self raising wholemeal flour (1.5 cups) and plain wholemeal flour (1.5 cups), in two batches, stirring in between to combine.
- Pour / dollop the cake mix into the prepared tin and smooth the top with your spoon. Decorate with blanched almonds (optional).
- Bake in a slow oven. The cake will take approximately four hours to cook, after 2 hours cover the top with foil to prevent it over browning. Check the cake often in the last 2 hours of cooking time. It can vary depending on your oven. Test with a skewer in the deepest part of the cake.
- Once cooked, cool in the tin overnight. Remove the tin the next day and store in the fridge. You can sprinkle a little brandy over the top while it is being stored.
- The cake will keep for up to three months. I like to wait about 3 or 4 weeks after cooking the cake before we start eating it, just to let the flavours develop.