Christmas Cake Australian
Celebrate the festive season with this rich and indulgent Australian Christmas Cake, a time-honored classic brimming with flavor. Packed with succulent sultanas, raisins, currants, and a medley of dried apricots and glace cherries, this traditional fruitcake is elevated by the warmth of ground cinnamon, nutmeg, and cloves. Slivered almonds add a delightful crunch, while brandy-soaked fruit ensures every bite bursts with holiday spirit. The slow baking process delivers a dense, moist texture perfect for slicing, while a final touch of zesty lemon and orange brightens the depth of flavors. Ideal for make-ahead preparations, this cake's flavor only enhances with time, making it the perfect centerpiece for your Christmas table. Whether served as-is or paired with a dollop of cream, this Australian Christmas Cake is sure to impress your guests and delight your taste buds.
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Recipe Information
Ingredients
- 500 grams sultanas
- 250 grams raisins
- 250 grams currants
- 150 grams dried apricots, chopped
- 125 grams glace cherries, halved
- 125 grams slivered almonds
- 125 milliliters brandy
- 250 grams unsalted butter, softened
- 250 grams brown sugar
- 5 whole eggs
- 250 grams self-raising flour
- 125 grams plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 2 tablespoons golden syrup
- 1 whole lemon zest
- 1 whole orange zest
Instructions
In a large bowl, combine the sultanas, raisins, currants, chopped dried apricots, glace cherries, and slivered almonds.
Pour the brandy over the fruit and nuts, then mix well. Cover the bowl and let the mixture soak overnight, or at least 6 hours, to allow the flavors to meld.
Preheat your oven to 150°C (300°F). Grease and line a deep 22cm (9-inch) round cake tin with baking paper, ensuring the paper extends above the edge of the tin.
In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is pale and creamy.
Add the eggs, one at a time, beating well after each addition.
Sift the self-raising flour, plain flour, ground cinnamon, ground nutmeg, and ground cloves into a separate bowl.
Gradually fold the flour mixture into the butter mixture, alternating with the soaked fruit and nut mixture, until everything is well combined.
Add the golden syrup, lemon zest, and orange zest to the batter and fold gently to incorporate.
Spoon the batter into the prepared cake tin, smoothing the top with the back of a spoon.
Bake in the preheated oven for 4 hours, or until a skewer inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the tin.
For enhanced flavor, brush the top of the cooled cake with extra brandy if desired, before wrapping it tightly in plastic wrap and storing it in an airtight container. Allow it to mature for at least 1 week before serving.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 89.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
