Cathedral Christmas Cake
This spectacular Christmas fruitcake has the merest hint of batter – just enough to hold together the jewel-like combination of fruit and nuts. I call it Cathedral Cake because the colourful glace fruits look like the stained glass windows of a cathedral. For other Christmas cake ideas see my blog.
- Prep time:
- 15 mins
- Cook time:
- 1 1/2 hours
- Makes:
- 1 23cm x 14cm loaf cake
- 1 cup green and red glacé cherries, mixed
- 1 cup glacé pears or peaches
- 1 cup glacé apricots
- 1 cup glacé pineapple or figs
- ¼ cup glacé ginger
- 1 cup whole brazil nuts
- 1 cup walnut halves or pieces
- 1 cup plain flour
- 1 tsp mixed spice
- 4 eggs, lightly beaten
- ½ cup caster sugar
- 2 tbsp brandy
Apricot Glaze
- 2 tbsp apricot jam
- 1 tsp brandy
Preheat oven to 150°C fanbake and line a 23cm x 14cm loaf tin with baking paper.
Coarsely chop the dried fruit and ginger and combine with the nuts in a bowl. Mix the flour and spice through the fruit.
In a separate bowl, lightly beat the eggs with the sugar and brandy. Add to the fruit mixture and stir. Spread into the lined loaf tin and bake for 1½ hours.
To make the glaze, warm the apricot jam and stir in the brandy. Brush over the cake while the cake is still warm. This cake will keep in an airtight container for several weeks.
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