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CHRISTMAS CAKE

PREP TIME: 25 MINS

COOKING TIME: 3 HOURS AND 10 MINS

SERVES: 20

INGREDIENTS

 

375g pack dried sultanas

300g pack dried currants

250g pack dried cranberries

½ cup (125ml) brandy

juice of an orange

250g unsalted butter, softened

250g dark brown sugar

Zest of an orange

Zest of a lemon

4 jumbo eggs, lightly whisked

1 cup mashed Spud Lite potatoes (approximately 300g raw potato)

1 cup plain flour

1 cup self-raising flour

pinch of salt

1 tablespoon ground cinnamon

2 teaspoons ground mixed spice

1 teaspoon ground cloves

1 cup almonds, chopped

METHOD

 

1. Preheat oven to 160°C (140°C fan-forced). Lightly grease and line a deep    22cm round cake tin with two layers of baking paper, bringing the sides 5cm  above the tin.

2. Place dried fruits in a medium saucepan with ¼ cup brandy and orange juice, over a medium-low heat, stirring to combine. Cover and heat gently for 10 minutes or until fruit has plumped up and liquid has been absorbed. Remove from heat and allow to cool.

3. In a large bowl, cream together the butter, sugar and zests until light and fluffy. Add eggs one at a time, beating well between each addition. Add cooled mashed potato, stirring to combine.

4. Sift together the flours, salt, cinnamon, mixed spices and cloves. Add to the egg mixture stirring until combined. Add the plumped fruit and almonds, stirring to combine.

5. Spoon mixture into prepared cake tin and top with remaining almonds. Bake in preheated oven for 3 hours or until a skewer comes out of the centre clean. Remove cake from oven and drizzle over remaining brandy.

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