{"id":1638,"date":"2016-12-09T13:00:22","date_gmt":"2016-12-09T02:30:22","guid":{"rendered":"http:\/\/www.wakefieldpress.com.au\/blog\/?p=1638"},"modified":"2016-12-09T14:21:39","modified_gmt":"2016-12-09T03:51:39","slug":"good-christmas-cake","status":"publish","type":"post","link":"https:\/\/www.wakefieldpress.com.au\/blog\/2016\/12\/good-christmas-cake\/","title":{"rendered":"The Only Christmas Cake Recipe You’ll Need"},"content":{"rendered":"

For a reliable Christmas Cake that will please everyone, the South Australian Country Women’s Association<\/a> have you covered. Actually, they have you covered for any type of cake you could possibly think of (in their\u00a0<\/em>Calendar of Cakes<\/a>) but it’s Christmas so let’s just stick to the Christmas cake for the moment. Plenty of time to try all the rest in the new year!<\/em><\/p>\n

\"Good<\/a><\/p>\n

Preparation time: 40 minutes\u00a0and soaking time<\/p>\n

Cooking time: 2.5\u00a0<\/span>hours and half an\u00a0<\/span>hour with oven off<\/p>\n

Serves: 60<\/p>\n

Equipment: 2 x 23 cm round\u00a0or square cake tins, or 1\u00a0large cake (28 cm round) and\u00a02 smaller cakes (1 x 16 cm\u00a0round and 1 x 13 cm round)<\/p>\n

Ingredients<\/p>\n

450 g currants
\n450 g sultanas
\n450 g raisins
\n1 tablespoon glac\u00e9 ginger,\u00a0chopped
\n1\/2\u00a0<\/span>cup (125 mL) brandy or port
\n450 g unsalted butter, softened
\n2 cups packed dark brown sugar
\n2 teaspoons ground allspice
\n1 teaspoon ground mace
\n1 teaspoon ground cinnamon
\n1 teaspoon ground nutmeg
\n2 tablespoons golden syrup
\n9 large free-range eggs,\u00a0lightly beaten
\n1 heaped cup plain flour
\n1 heaped cup self-raising flour
\nPinch of salt
\n1.5\u00a0<\/span>cups blanched almonds,\u00a0to garnish<\/p>\n

Method<\/p>\n

Place dried fruit and brandy together in a large non-metallic mixing bowl,\u00a0stirring to combine. Cover and leave to soak overnight.<\/p>\n

Preheat oven to 200\u00b0C (180\u00b0C fan-forced) and lightly grease 2 x 23 cm cake\u00a0tins or 28 cm, 16 cm and 13 cm round tins and line with a double thickness\u00a0of baking paper.<\/p>\n

Place softened butter, sugar, allspice, mace, cinnamon, nutmeg and golden\u00a0syrup together in a large mixing bowl. Using electric beaters, beat the\u00a0mixture until light and fluffy. Add eggs, one at a time, beating well between\u00a0each addition.<\/p>\n

Gradually add the soaked fruit, flours and salt to the butter mixture, stirring\u00a0gently with a wooden spoon until well combined.<\/p>\n

Spoon mixture into prepared cake tins and smooth the tops. Decorate\u00a0the cakes with blanched almonds and place tins in preheated oven for 10\u00a0minutes, then reduce temperature to 140\u00b0C (120\u00b0C fan-forced) for\u00a01.5 hours for small cakes, 2.5 hours for 23 cm cakes and 3 hours for\u00a028 cm cake or until a skewer comes out of the centre of\u00a0each cake clean.<\/p>\n

Turn the oven off and leave large cakes to cool in the oven\u00a0for a further 30 minutes. For the smaller cakes, remove\u00a0from oven and cover with foil to cool for 30 minutes.\u00a0Leave cakes to cool in tins. Remove cooled cakes from\u00a0tins and peel off baking paper. Wrap in clean baking\u00a0paper and foil, and keep in airtight containers until ready\u00a0to eat.<\/p>\n

\n

Gorgeous cake pic by Jacqui Way<\/p>\n","protected":false},"excerpt":{"rendered":"

For a reliable Christmas Cake that will please everyone, the South Australian Country Women’s Association have you covered. Actually, they have you covered for any type of cake you could possibly think of (in their\u00a0Calendar of Cakes) but it’s Christmas … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[99,420],"tags":[486,481,487,482,484,483,488,485,489],"class_list":["post-1638","post","type-post","status-publish","format-standard","hentry","category-christmas","category-recipes","tag-almonds","tag-calendar-of-cakes","tag-cwa","tag-fiona-roberts","tag-good-christmas-cake","tag-jacqui-way","tag-sacwa","tag-seasons-greeting","tag-south-australian-country-womens-assocation"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4v1Of-qq","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1638"}],"version-history":[{"count":4,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1638\/revisions"}],"predecessor-version":[{"id":1777,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1638\/revisions\/1777"}],"wp:attachment":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}