When thinking about a cake for Christmas I decided I wanted to use my favourite dried fruits.
To do this I needed to chop some of the bigger pieces to a suitable size so there is a little chopping involved here.
If this is not something you wish to do simply substitute 600g of mixed dried fruits for the fruit I have listed.
Soaking the prunes and dates in hot juices softens them sufficiently to puree. Keep the fruit covered in the hot juice to ensure sufficient softening.
I also wanted to keep the added sugar low. Dried fruits are very sweet so little added sugar is needed to create a moist, tangy, sweet cake.
I wondered about substituting oil for the butter. I didn’t get it right the first time but this, my third attempt, is a cake I am happy with.
When searching for the brandy to drizzle over the cake once removed from the oven, I found a bottle of muscat liqueur, which was a stunning alternative.
Start the preparations the day before cooking. Preparing the fruit is relatively quick and easy and it ensures a long, uninterrupted overnight soak.
The next day it’s a simple matter to beat the eggs, sugar and oil together and combine with the remaining ingredients. And then into the oven.
Although several hours have elapsed as the fruit absorbs the various liquids it is steeped in and you’ve spent a few minutes stirring it all together, your input is minimal.
I have difficulty resisting tasting the cake as soon as it’s cool enough to handle but it’s probably best left a day before cutting.
Christmas cake
100g pitted dates, chopped to raisin size
100g pitted prunes, chopped to raisin size
175ml orange juice
2 Tbsp lemon juice
150g NZ dried apricots, chopped to raisin size
150g crystallised ginger, chopped to raisin size
150g dried cranberries
150g raisins
100ml brandy, whisky or dry sherry
100ml light extra virgin olive oil (“light” describes the taste)
70g dark cane sugar
2 large eggs, size 7
200g self-raising flour
1 tsp ground cinnamon
1 tsp mixed spice
¼ cup brandy, whisky or dry sherry (added once baked)
Method
Place chopped dates and prunes in a microwave proof bowl. Pour the orange and lemon juices over the fruit, cover with cling film and microwave until the mixture comes to the boil. Remove, keep covered and cool. Leave to soak overnight.
While the prunes and dates are soaking, combine the chopped dried apricots, crystallised ginger, dried cranberries and raisins in a large bowl. Pour the alcohol over the fruit and mix well. Cover and leave to soak overnight.
Next day preheat the oven to 150°C. Line the base of a 22cm round cake tin with non-stick baking paper and lightly oil the sides. Position an oven shelf below the centre of the oven. Rich fruit cakes are usually baked in the lower part of the oven.
Place the soaked prunes, dates and juices, oil, sugar and eggs into a bowl and using a beater, beat until creamy. Set aside. In a large bowl sift the flour, cinnamon and mixed spice. Add the prune and date mixture and the alcohol soaked dried apricots, ginger, cranberries and raisins and stir thoroughly.
Spoon into the prepared tin and smooth the surface of the cake. Place in the pre-heated oven and bake for 1 hr 30 minutes to 1 hr 40 minutes or until a skewer inserted in the centre comes out clean.
If the top of the cake starts to darken too much during cooking cover it loosely with baking paper.
Remove from the oven and drizzle the second measure of brandy, whisky or sherry over the cake. Leave the cake to cool in the tin. When completely cold, turn out carefully, wrap the cake in greaseproof paper or foil and store in an airtight tin in a cool place.
You may decide to forgo the icing but think carefully - my son assures me the icing is the best part. If you like decorate, with almond paste cut into leaf shapes and arrange on top.
Bonus recipe
Hazella and strawberry cheesecake
Serves 15
Difficulty: easy
Preparation time: 25 minutes
Cooking time: 20 minutes
75g butter, melted
¾ cup (120g) plain flour
3 Tbsp caster sugar
3 Tbsp cocoa powder
Pinch of salt
250g Whittaker’s Hazella chocolate, chopped
¼ cup coconut oil
500g traditional cream cheese, softened
½ cup (125ml) sweetened condensed milk
¼ cup (60ml) cream
2 cups (500g) fresh strawberries, cut in half
Method
Preheat your oven to 180°C bake. Grease and line a 20cm removable-base cake tin with baking paper, ensuring the sides of the tin are also lined.
Add the melted butter, flour, sugar, cocoa powder and a pinch of salt to a medium bowl. Mix together into a crumbly dough. Scatter the dough into the prepared cake tin. Press firmly into the base of the tin in an even layer with a back of a spoon.
Bake the base in the preheated oven for 15-20 minutes, until firm to the touch. Set aside to cool completely.
Add the Hazella chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring after each burst, until melted and smooth. Set aside.
Add the cream cheese, condensed milk and cream to a large bowl. Using an electric handheld beater, beat on high speed for about 30 seconds, until smooth. Add the melted Hazella mixture and beat again, until combined and no streaks remain.
Pour the cheesecake filling over the cooled base and spread it out into an even layer. Tap the tin on the bench a few times to level it out. Cover with cling film and place in the fridge to chill for 3-4 hours, until the cheesecake has completely set.
Once the cheesecake has set, remove it from the cake tin. Peel away the baking paper and transfer to a serving plate. Top with the strawberries.
Image and text from Whittakers.
