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Simmer & stir Christmas cake

A Christmas cake with extra frosting sweetness. - by Amy Sinclair
  • 28 Jan 2016
Simmer & stir Christmas cake
Cook: 170 Minutes - medium - Serves 15 - Vegetarian - nut-free
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A Christmas cake with extra frosting sweetness.

Ingredients

2 cups chopped pitted 
dried dates

2 cups sultanas

1 cup currants

100 g packet red glace cherries, finely chopped

250 g unsalted butter, chopped

1 cup brown sugar, 
firmly packed

¾ cup sweet sherry

¼ cup water

5 eggs, lightly beaten

2 tbsp breakfast marmalade

1½ cups plain flour, sifted

½ cup self-raising flour, sifted

1 tsp mixed spice

½ tsp bicarbonate of soda

Gold leaf, to decorate

Icing

2 egg whites

3½ cups pure icing sugar, sifted

Method

  1. Grease a 22cm x 7cm-deep round cake pan. Line with 
two layers of brown paper, one layer of baking paper, leaving a 3cm overhang.
  2. Combine fruit, butter, sugar, sherry and water in a large saucepan. Stir without boiling until sugar is dissolved. Bring to boil, then cover and reduce heat slightly. Simmer, stirring occasionally, for 10 minutes. Pour into a heatproof bowl. Cool 
to room temperature.
  3. Stir eggs and marmalade into fruit mixture. Add flours, spice and bicarb. Mix well. Spoon into pan. Smooth top.
  4. Cook in a slow oven (150C) for 2½ hours, or until a skewer inserted into centre comes out clean. Cover with foil if top starts to brown. Wrap hot cake and pan in foil. Cool in pan.
  5. Spread top with icing. Decorate with gold leaf.
  6. For icing, beat egg whites with an electric mixer until frothy. Beat in icing sugar, ½ cup at a time, until combined. Beat for 2 minutes until smooth.
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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