Night before quick-mix Christmas Cake
475 g jar fruit mince
750g dried mixed fruit
1/2 cup sweet sherry (or 2 tbs brandy + 1/3cup orange juice)
250g butter, melted & cooled
1 cup firmly packed dark-brown sugar
4 eggs, beaten lightly
2 cups plain flour
1 cup S.R. flour
2 tsp mixed spice
blanched whole almonds, pecans, macademias, walnuts
1/4 cup sweet sherry (or 1 tsp brandy with 2tbs orange juice)
1. Line a deep 22cm round cakepan with 2 layers of baking paper & 2 layers of brown paper, extending paper 5cm above edge of pan. Preheat the oven to slow (140celcius)
2. Combine fruit mince, dried fruit and sherry in a large microwave-safe bowl. Heat fruit, covered on HIGH for 4 mins, stirring once. Cool, uncovered for 30 minutes.
3. Stir in butter and sugar until combined. Stir in eggs and sifted dry ingredients. Spread mixture into pan & smooth top. Decorate top with nuts.
4. Bake uncovered for 3 1/2 hours or until cooked when tested. Brush cake with extra sherry. Cover hot cake with foil, wrap in large towel & cool in pan overnight.
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