Forgotten to make a Christmas Cake? Don't panic! This recipe is almost as nice as a cake that has matured for 6 weeks so no one will ever assume you didn't make it 6 weeks ago! And of course, this recipe uses the traditional Mrs Rogers Spices for this time of year like Mixed Spice (http://bit.ly/mrsrogers_mixedspice), Ground Ginger (http://bit.ly/mrsrogers_ginger) and Cinnamon (http://bit.ly/mrsrogers_cinnamon).
Preheat oven to 150C fan-forced. Line a 23cm cake tin and wrap the outside in newspaper and tie on with twine.
Pour the warm tea or coffee over the fruit and stir. Let soak for 30 minutes if possible.
Sift spices and vanilla baking mix over the fruit and stir until combined. Pour into cake tin and decorate the top with nuts if you like. Bake for 2 hours in the centre of your oven.
Remove from oven once cooked and drizzle with brandy if desired. Let the cake cool in the tin for 30 minutes and then allow to cool on a wire rack.
Ingredients
Directions
Preheat oven to 150C fan-forced. Line a 23cm cake tin and wrap the outside in newspaper and tie on with twine.
Pour the warm tea or coffee over the fruit and stir. Let soak for 30 minutes if possible.
Sift spices and vanilla baking mix over the fruit and stir until combined. Pour into cake tin and decorate the top with nuts if you like. Bake for 2 hours in the centre of your oven.
Remove from oven once cooked and drizzle with brandy if desired. Let the cake cool in the tin for 30 minutes and then allow to cool on a wire rack.
