Saris Holiday Cake Recipes

CHRISTMAS CAKE - EASY MOIST FRUIT CAKE

Steps:

• Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
• Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
• Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
• Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
• Add oil and molasses, beat until combined.
• Add salt, spices and baking powder - beat until incorporated.
• Add eggs, one at a time, beating until just incorporated
• Stir in the flour.
• When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
• Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
• Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
• Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
• Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
• Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
• Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
• Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
• Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).