Old School Christmas Cake

This family favourite recipe was clipped from a magazine many years ago – and continues to get made every single year. If you prefer yours a little boozier, be sure to top it up with extra brandy for a few weeks before Christmas!

• 250g butter, softened
• 250g castor sugar
• 5 large eggs
• 2ml vanilla essence
• 375g flour
• 500g pitted, chopped dates
• 500g mixed dried fruit
• 125g cherries, halved
• 100g slivered pecan nuts OR almonds
• 75ml brandy
• 2ml salt

Step 1: Grease and double-line a 20cm square cake pan with greaseproof paper. Secure a double piece of brown paper around outside of pan. Set aside.

Step 2: In a large mixing bowl, cream butter and castor sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla essence.

Step 3: In a separate bowl, sift flour, beat into mixture. Stir in fruit, nuts, 50ml brandy and salt.

Step 4: Spoon mixture into prepared cake pan. Bake at 120ºC, four hours or until cooked. Remove from oven, pour remaining brandy over. Remove cake from pan when cool.  OPTIONAL TIP: We use a piece of corrugated cardboard wrapped around the outer of the tin to ensure even heat, and start monitoring the cake after the 3rd hour, dependent on your oven 4 hours might not be needed.  When it has a lovely golden hue, test by inserting a skewer.

To store: Wrap cake in greaseproof paper, then in foil to cover completely. May be kept up to three months before icing.

ADDTIONAL TIPS: Bake Cake in November and start preparation by soaking the dates, mixed dried fruit and cherries in brandy 2 weeks before baking cake.  Once your cake has been removed from tin, wrap in wax wrap and foil and store, turning every second day.  Ice Cake ahead of eating.