Cathedral Christmas Cake Recipe

Name: Cathedral Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For a 20 cm (8 ) square cake or 2 small loaves; 3 cups brazil nuts; 1 cup blanched almond; 1 cup cashews or 1 cup pecans; 1 cup glace red cherries; 1/2 cup glace green cherries (optional); 3 -4 cups glace fruit (eg, pineapple, mango, papaya, melon (crystallised, cantaloupe); 1 cup sultana; 1 cup raisins or 1 cup currants; 4 large eggs; 1 cup brown sugar; 1 teaspoon vanilla; 1 1/2 cups plain flour (standard); 1 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

For a 20 cm (8 ) square cake or 2 small loaves
3 cups brazil nuts
1 cup blanched almond
1 cup cashews or 1 cup pecans
1 cup glace red cherries
1/2 cup glace green cherries (optional)
3 -4 cups glace fruit (eg, pineapple, mango, papaya, melon (crystallised, cantaloupe)
1 cup sultana
1 cup raisins or 1 cup currants
4 large eggs
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups plain flour (standard)
1 teaspoon baking powder
1/2 teaspoon salt

1
Method.
2
Heat oven to 130u00b0C (120u00b0C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners.
3
Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour).
4
In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand.
5
Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.

1056

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For a 20 cm (8 ) square cake or 2 small loaves, 3 cups brazil nuts, 1 cup blanched almond, 1 cup cashews or 1 cup pecans, and more.

Yes, Cathedral Christmas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cathedral Christmas Cake

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