Caramel Christmas Fruit Cake Recipe
Caramel Christmas Fruit Cake Recipe idea for a decorative molded cake. Oven Baked with caramel cherries and preserved with brandy.
- Prep Time: 15 min
- Cook Time: 2 hrs
- Total Time: 2 hrs15 min.
- Yield: 1 large fruit cake 1x
- Category: Desserts, cakes, Christmas
- Method: Oven Baking
- Cuisine: South african
Ingredients
Scale
- 12 eggs
- 2 cups or 454 g (1 lb) of butter
- 2 cups (1 lb )of castor sugar
- 3 x 500g packets of cake fruit mix. (currents, sultana, raisins, peels)
- 3/4 cups 81/4 lb) almonds
- 2 cups (1/2 lb) of whole pitted glazed cherries (love to include more)
- 3 cups (1 1/2 lbs) of flour
- 1 Tablespoon of caramel
- 1 teaspoon of mixed spice
- 1/4 pint of brandy, (4 oz)
- 1/2 teaspoon of bicarbonate of sods
- 1/4 teaspoon of salt.
Instructions
- Preheat the oven to 300 Deg. C (before baking)
- Grease and Line the baking pans (or line the trays with flour) or if you use a mold use spray and cook or butter to grease it.
- Cream butter and sugar well, then beat in eggs one at a time by hand.
- Stir in all the other ingredients until its well mixed and no signs of flour. Place the cake mix in the baking trays. Or mold and then place them in the oven. May use two large cake tins, or large roasting pan. (using a mold will have left overs then place in one cake tin.)
- Turn the oven down to 180 Deg. C and bake for about 2 hours until cooked.
- PS: may need to cover with brown paper or wax paper at first so the cake does not burn on top. Then take the paper off for the last 1/2 hour to cook properly. IF you use a flat baking pan.
Notes
This makes a very large cake mix, therefore use a large baking pan or roasting pan, even make two cake tins.