Modern Christmas cake
This wonderful recipe sees moist, fruity Christmas cake topped with cinnamon buttercream, fresh figs and pistachios! It's the perfect dessert to enjoy with friends and family during the festive season
- 1 cup dried dates, chopped
- 1/3 cup sultanas
- 1/3 cup currants
- 1/2 cup red glacé cherries, roughly chopped
- 1/2 cup brandy, plus 2 tablespoons extra
- 1 cup self-raising flour
- 3/4 tsp allspice
- 1 cup almond meal
- 185 g unsalted butter, chopped
- 1 cup caster sugar
- 3 eggs
- 1 cup hazelnuts, roasted, skins removed, chopped
- 1 cup slivered almonds, toasted
- raspberries, quartered figs, chopped pistachios to serve
- 125 g unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups icing sugar, sifted
- 1 tsp cinnamon
- In a bowl, combine dates, sultanas, currants, cherries and brandy. Cover with cling film and set aside for 1 hour.
- Preheat oven to moderately slow, 160°C. Grease and line a round 20cm cake pan with baking paper.
- Reserve 2 tablespoons of flour. Sift the remaining flour with allspice into a medium bowl. Stir in the almond meal.
- In a large bowl, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in half the flour mixture until just combined. Repeat with remaining flour.
- Fold the fruit mixture, nuts and reserved flour into the mixture. Spoon into the pan, smoothing the top with the back of a spoon.
- Bake for 1½ hours or until a skewer inserted comes out clean – cover with foil if over-browning. Brush with extra brandy. Cool in pan.
- In a bowl, using an electric mixer, beat butter and vanilla together until pale. Combine sifted icing sugar and cinnamon in a bowl. With the motor running, gradually add icing sugar until pale and fluffy.
- Ice cake with cinnamon buttercream. Serve topped with raspberries, fresh figs and chopped pistachios.