Cherry & Almond Christmas Cake
Very nice cake, especially for Christmas time! 81
Ingredients
| 250 | grams |
maraschino cherries
quartered |
* |
| ½ | cup |
mixed peel
|
* |
| ½ | cup |
apricots, dried
chopped |
* |
| ½ | cup |
almonds
slivered |
* |
| 100 | grams |
ginger
sucrose-free, (Buderim Ginger brand), chopped |
|
| 2 | tablespoons |
amaretto liqueur
|
|
| 1 | tablespoon |
brandy
|
|
| 1 | x |
butter
melted, to grease |
* |
| 140 | grams |
apples
fruit puree (Goulburn Valley brand) |
|
| ½ | cup |
sugar, superfine
|
|
| 2 | large |
eggs
|
|
| 3 | large |
egg whites
|
|
| 2 | tablespoons |
oranges
rind, finely grated |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
self-rising flour
|
|
| 9 | each |
maraschino cherries
extra, halved |
* |
| 30 | each |
almonds
whole blanched |
* |
| 1 | tablespoon |
amaretto liqueur
extra |
Directions
Combine the sultanas, cherries, peel, apricot, almonds, ginger, liqueur and brandy in a glass or ceramic bowl.
Cover with plastic wrap and set aside for 8 hours or overnight to macerate.
Preheat oven to 150°C.
Brush a deep, square 18cm (base measurement) cake pan with melted butter to lightly grease.
Line the base and sides with 2 layers of non-stick baking paper.
Place apple, sugar, eggs, egg whites and orange rind in a bowl.
Use a whisk to mix until combined.
Add fruit mixture and use a wooden spoon to mix well.
Sift over combined flours and stir until combined.
Spoon cake mixture into prepared pan.
Tap the pan on the benchtop to settle mixture and smooth the surface.
Arrange the extra cherries and almonds over the surface in a flower pattern.
Bake in oven for 2 hours or until a skewer inserted into the centre comes out clean. Remove cake from oven.
Pour the extra liqueur over the cake.
Wrap the pan in 2 clean tea towels and set aside to cool completely.
Turn the cake out onto a wire rack.
Cut into slices to serve.
Notes & tips
This cake will keep for up to 1 month.
Wrap in plastic wrap and store in an airtight container.
Nutrition Facts
Serving Size 24g (0.8 oz)
