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Nutrition Facts
Serving Size 1 (160g) Recipe makes 8 servings
Calories 516
Calories from Fat 159		(30%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 119mg		39%
Sodium 36mg		1%
Potassium 646mg		18%
Total Carbohydrate 84.5g		28%
	Dietary Fiber 6.1g	24%
	Sugars 61.2g
Protein 7.6g		15%
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Best Christmas Brandy Cake

Recipe #16251 | 1¾ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Anu
Dec 25, 2001

This is my aunt's recipe for Christmas Cake. I tried this many years ago and still remember how awesome it was! If sultanas are hard to find, you can replace them with raisins. Merry Christmas and a Happy New Year to all!

SERVES 8 , 8 large servings (change servings and units)

Ingredients

250 g sultanas or thompson seedless grapes
250 g currants
75 g cherries, halved
150 g whole wheat flour
150 g unsalted butter
150 g sugar
1/4 teaspoon cinnamon
1/4 lemon, zest of
3 eggs, beaten
1/4 cup brandy
25 g jam or jelly (I use Mixed-Fruit jam; use your favourite flavour)

Directions

1
Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
2
Preheat oven to 350 degrees F (180 degrees C).
3
In a large bowl, cream butter, sugar, lemon zest till fluffy.
4
Add beaten eggs slowly and whip to form peaks.
5
Now add the rest of the flour and mix well.
6
Fold in the brandy-fruit mixture.
7
Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.

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Featured Reviews for This Recipe

From: Chef #178746

On Dec 6, 2004

I've just made this cake and it's fabulous. Very dark, rich and moist. Very easy to make. I used raisins instead of currants, and 1/2 cup brandy, otherwise kept to the original recipe. We've eaten half of it (it's still warm) so will have to make some more for Christmas!

3 people found this review helpful

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From: Cathy-O

On Dec 24, 2005

Anu, thanks for sharing this lovely recipe. This is the first time in my life that I have made a fruit cake. I didn't know when to add the mixed fruit jam or the cinamon, as it wasn't mentioned in your recipe, so I just left it out. I felt very disappointed when I first took it out of the oven, as it was definitely burnt around the edges although I baked at 325 degrees for the specified time. The next day, I cut off the burnt edges and now 3 days later.... it is the MOST delicious fruit cake I have ever tasted. Thank you! thank you! I do wish you had mentioned the size of pan that you use for this quantity. I used a 9x9.

1 person found this review helpful

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