Walnut, fig & brandy Christmas Cake
Makes 2 x 17cm cakes
Ingredients:
1 kg mixed fruit
200g figs
100g walnuts
2 tbsp marmalade
250g butter
1 cup brown sugar
1/2 cup brandy
1/2 cup Grand Marnier or brandy to add after baking
1/2 cup water
50g crystallised ginger
5 eggs
1 3/4 cups plain flour
1/3 cup self raising flour
1/2 tsp bicarb of soda
8 walnut halves to decorate
Combine mixed fruit, chopped figs & ginger, butter, 1/2 cup brandy, water and brown sugar in a large pan. Put on low heat and stir till combined. Bring to boil, then turn down to simmer with lid on for 10 minutes. Remove from heat.
Stir marmalade through warm mixture. Leave the mixture to cool slightly before adding next ingredients.
Preheat oven to 150 degrees C- NOT fan forced.
Line the base and sides of 2 round 17cm tins with 2 layers of brown paper, then 2 layers of greaseproof paper. It’s important to line the tin well so the cake doesn’t overcook.*
Add beaten eggs. Stir well.
Stir in flours and bicarb and mix well. Add walnuts and stir through.
Divide mixture evenly between the 2 cake tins. Level out and decorate with half walnuts.
Bake for about 2 - 21/2 hours. Check after 2 hours.
Take out of the oven and prick all over top with skewer and pour over extra brandy or Grand Marnier.
Leave to cool completely before taking out of cake tins.
Wrap in cling wrap and store in a cool place.
* Cut 2 pieces each of brown paper and greaseproof paper 58 x 9 cm and 2 circles of each paper the same diameter as the cake base. Line the tins with brown paper first, then greaseproof.