Nana’s Christmas Cake

This is one of Wendyl’s classic recipes that we haven’t shared for several years. It’s a delicious, light fruit cake that Wendyl’s Grandparents in New Plymouth used to make. What sets this cake apart from the rest is that the fruit is soaked in ginger-ale and brandy overnight, making it full of flavour and absolutely delicious without being too heavy and stodgy.

There is, of course, one secret ingredient, but you’ll have to read the recipe to find out.

Nana’s Christmas Cake 

125g butter

250g sugar

2 dessertspoons golden syrup

4 eggs

375g flour

1 tbl brandy

1 kg mixed fruit (sultanas, currants, dried peel)

1 tsp baking powder

1 tsp mixed spice

300ml dry ginger ale

Soak the fruit with the ginger ale and brandy overnight.

In the morning cream butter and sugar. Then stir in the golden syrup and add the eggs one at a time, beating well.

Then add dry ingredients and finally the soaked fruit with any liquid left behind.

Don’t forget the secret ingredient … get everyone in the family to give it a stir for good luck!

Pour into a 20cm cake tin and bake for 2.5 to 3 hours in a 150 degree C oven.

 

Comments 11

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  1. I make Christmas cakes for our family, and always freeze them – have done this for years – and they are always beautiful and moist. Handy to have fruit loaves in the freezer as well.

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      Hi Lynn
      I’ve got a tin that the bottom comes out of so I oil the base and edges and it’s all ok. You can use baking paper if need be.

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