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Overnight Christmas Cake
500g butter 2 cups sugar 10 eggs 2 tbsp sherry or brandy, plus ½ cup sherry or brandy, to pour over cake 4½ cups flour ½ tsp baking powder ½ tsp salt 10 cups (1.5kg) mixed dried fruit, such as currants, sultanas, raisins and dates 1 cup mixed peel 1 cup glacé cherries 2 cups mixed nuts, such as almonds and brazil nuts
© Annabel Langbein Media
Preheat oven to 100ºC (do not use fanbake as it will dry out this cake). Grease a 28cm round or 25cm square cake tin and line the base and sides with three layers of baking paper.
Cream butter and sugar until light and fluffy, add eggs and the 2 tbsp sherry or brandy and mix well. Sift flour, baking powder and salt together, then stir in dried fruit and nuts. Add to the butter mixture and use a large wooden spoon or clean hands to combine evenly. Transfer to prepared tin, pressing it in firmly. Cook until cake is set and a skewer inserted into the centre comes out clean (10-12 hours, check after 10 hours).
Remove from oven, immediately make holes in top of cake with a skewer and pour the ½ cup sherry or brandy over the top. Allow to cool in tin. It will keep for weeks if wrapped in baking paper and stored in an airtight container in a cool place. Brush the top with more sherry or brandy every three or four weeks if desired.
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