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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