Christmas Cake
Serves 16
Directions
- 1Chop glace cherries in half.
- 2In a saucepan, combine glace cherries, mixed peel, currants, raisins, sultanas, water, and mixed spice.
- 3Bring to a slow boil and simmer for 3 minutes.
- 4Add the mashed cooked pumpkin to the fruit mixture and stir well until combined. Let the mixture cool to room temperature.
- 5Stir in the bicarbonate of soda, rum, and egg whites.
- 6Add the self-raising flour and mix until combined.
- 7Grease a 19cm square tin with cooking spray, pour in the batter, and spread evenly.
- 8Decorate the top with blanched almonds in a pattern.
- 9Bake at 180°C fan-forced for 50 to 60 minutes.
Ingredients
- 1 cup cooked pumpkin flesh
- 1/2 cup glace cherries
- 1/3 cup mixed peel (optional)
- 1/2 cup currants
- 1 cup raisins
- 1 cup sultanas
- 1 cup water
- 2 tsp mixed spice
- 3/4 tsp bicarbonate of soda
- 1 shot rum (optional)
- 3 whole egg white
- 2 cup self-raising flour
- 1 handful blanched almonds
- cooking spray (optional)
Equipment
saucepanscrapermixing bowl19cm square baking tinruler
Tips
- If not using mixed peel, add more of the other fruits or use craisins.
- You can replace the rum with apple juice or orange juice.
- If the fruit mixture is too hot, place in the fridge to cool down to avoid cooking the eggs.
- Store in the fridge due to humidity to prevent the cake from going off.
- The cake can be frozen if prepared ahead of Christmas Day.
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