"Cheap but Rich" Christmas Cake

Name: "Cheap but Rich" Christmas Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 60 servings
Ingredients: 1 cup butter; 1 cup caster sugar; 2 ½ cups plain flour; ¼ cup plain flour; 1 teaspoon baking powder; 1 teaspoon mixed spice; 4 eggs; 680 grams mixed fruit; 100 grams glace cherries, halved; ¼ cup blanched almonds, chopped; 1 cup browning; ¼ cup rum, brandy or whisky; ½ cup caster sugar; boiling water

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5.0

6 reviews

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
60 servings
Calories
97 kcal
Course
Dessert
Cuisine
Australian

"Cheap but Rich" Christmas Cake

Jeremy Davis

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A recipe from the 1940's for decadent Christmas Cake on a tighter budget.

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Ingredients

Servings

1 cup butter (250 grams)
1 cup caster sugar
2 ½ cups plain flour (all-purpose flour)
¼ cup plain flour (extra for flouring fruit)
1 teaspoon baking powder
1 teaspoon mixed spice
4 eggs
680 grams mixed fruit
100 grams glace cherries, halved
¼ cup blanched almonds, chopped
1 cup browning
¼ cup rum, brandy or whisky (optional - not included in original recipe)

Browning

½ cup caster sugar
boiling water

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Instructions

Pre-heat oven to slow (155 degrees celsius, fan-forced).
Prepare a round cake tin (approx 25cm in diameter) by greasing and double lining with baking paper.
To make browning, heat the sugar over medium heat until it melts and turns a dark brown colour. Carefully add boiling water (take care as sugar mixture will be extremely hot) and mix together until you have one cup of liquid.
Cream butter and sugar on med-high speed in a stand mixer.
Add eggs, one at a time, beating after each addition.
Sift flour, baking powder and mixed spice. Fold into mixture gradually and alternately with the browning.
Add extra flour to fruit, using your hands to mix and coat the fruit in flour.
Add fruit, cherries and almonds to the mixture and stir to combine.
Bake in a slow oven for an hour and a half or until a dark golden brown colour and a skewer inserted comes out clean.
Remove from oven and, if desired, spoon the alcohol over the top of the cake.
Cover with foil and wrap in a clean tea towel. Allow to cool completely before cutting.

Nutrition Information

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Calories 97kcal (5%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 19mg (6%) Sodium 40mg (2%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 145IU (3%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 60servings

Amount Per Serving

Calories 97 kcal

% Daily Value*

Calories	97kcal	5%
Carbohydrates	13g	4%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	19mg	6%
Sodium	40mg	2%
Potassium	32mg	1%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	145IU	3%
Vitamin C	1mg	1%
Calcium	8mg	1%
Iron	1mg	6%