The Australian Women's Weekly - December 2007

Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

INGREDIENTS

Christmas Cake
250g butter, softened
1¼ cups (250g) firmly packed brown sugar
½ teaspoon vanilla essence
½ teaspoon lemon essence
½ teaspoon almond essence
5 eggs
1 tablespoon Parisian browning essence
¼ cup (60ml) rum
12/3 cups (250g) plain flour
1/3 cup (50g) self-raising flour
1 teaspoon mixed spice
½ teaspoon salt
1kg mixed dried fruit

Cherry and Ginger Slice
1 cup (150g) self-raising flour
1 cup (90g) desiccated coconut
½ cup (110g) caster sugar
1 teaspoon ground ginger
125g butter, melted

Topping
½ cup (115g) glace ginger, chopped finely
½ cup (110g) glace cherries, chopped finely
½ cup (60g) finely chopped walnuts
½ cup (110g) firmly packed brown sugar
½ cup (45g) desiccated coconut
2 eggs, beaten lightly

METHOD

Christmas Cake

Preheat oven to 180°C/160°C fan-forced. Line base and side of a deep 20cm round cake pan with one layer of brown paper and one layer of baking paper, extending paper 5cm above edge of pan.
Beat the butter and sugar in a small bowl with an electric mixer until just combined. Add vanilla, lemon and almond essences; mix well. Add the eggs, one or two at a time, beating only until combined between additions. Add the Parisian essence and rum.
Transfer mixture to a large bowl; stir in combined sifted flours, mixed spice and salt into butter mixture alternately with the mixed dried fruit.
Spread mixture evenly into prepared pan, bake, uncovered, for 5 minutes, then reduce oven temperature to 150°C/130°C fan-forced and bake, uncovered, for a further 2 to 2½ hours or until cooked.
Cover hot cake in pan with foil and wrap pan in a clean tea towel; cool in pan overnight.
Suitable to freeze. Not suitable to microwave.
COOK’S NOTE: Have butter and eggs at room temperature.

Cherry and Ginger Slice

Preheat the oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan.
Combine the flour, coconut, sugar and ginger in a medium bowl. Add the butter and stir until well combined. Press mixture into base of prepared pan. Bake for about 10 minutes, then remove from oven, cool slightly.

Topping
Meanwhile, combine the ginger, cherries, walnuts, sugar and coconut in a medium bowl. Add eggs; mix well
Spread Topping evenly over base in pan. Return to oven and bake for further 20 to 30 minutes or until top is lightly golden. Cool slice in pan. Cut into squares.
Not suitable to freeze or microwave.