Dorothy’s Christmas Cake

My grandmother was an amazing baker. We used to love going to her place after school for her beautiful sweet treats and absolutely loved the smell of her home as it seemed she was always in the kitchen baking! At Christmas she would make an amazing Christmas Cake but I never liked it as it had peel and nuts all through it as well as those red and green glazed cherries on the top. It was never my cup of tea and then one year she created this wee masterpiece – especially for me! Oh my… It is my absolute favourite and because it is so quick and easy to prepare, so incredibly tasty and absolutely delicious I just had to share it with all of those I love! I hope you enjoy it too!

INGREDIENTS

• 750g premium mixed fruit (sultanas, raisins, currants)
• 1 cup soft rapadura sugar or soft brown sugar
• ½ cup brandy or sherry
• ½ cup water
• 1 cup crushed pineapple (including the juice)
• 185g butter, chopped
• 3 organic free range eggs, beaten
• 2 ¼ cups spelt flour (or any gluten free flour mix or Buckwheat flour)
• 1 tsp baking powder
• ¼ bicarbonate soda
• 1 tsp mixed spice
• 1 tsp ground ginger

METHOD

1.    Preheat oven to 130 C – 140 C

2.    Place mixed fruit, sugar, brandy, water, crushed pineapple and butter in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5minutes. Allow to cool.

3.    Add the beaten eggs then fold in sifted flour, baking powder, soda and spices.

4.    Place in a lined and greased 23cm tin.

5.    Bake for approximately 60-90mins or until cooked and tested with skewer.

Pour a few capfuls of brandy over the top of the cake as it is cooling – and always have a wee nip yourself Grandma always said!

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