Christmas cake

My quest for the best Christmas cake to bake this year is over. The winning recipe was for a Whiskey cake which is easy, moist and fruity.
Mary Jane from Milly's Kitchen Shop in Ponsonby generously divulged this recipe.

There is need to soak the dried fruit beforehand, or cream the butter and sugar. You simply boil, simmer and stir. But what set this cake recipe apart was that it contained loads of ginger and apricots which are two of my favourite ingredients.

Before putting it in the oven I made a decorative pattern with almonds on the top so I wouldn’t need to bother to ice it. The batter was dense enough to prevent them from sinking. After baking I brushed a little more brandy over the top.

It’s a light fruitcake which I think is perfect for summer weather. It did need to be cut carefully with a sharp knife. I served small slices of it with tiny glasses of ice cold home- made limoncello. It went down so well that there’s not much left! I will make another.

Next time I bake this cake, instead of a pattern of almonds I’d like to try another easy topping from Delia Smith which she created for people who don’t like the extra sweetness of icing. For this brush the cake with a glaze made by heating a heaped tablespoon of apricot jam and two tablespoons of brandy. Make a pattern of toasted pecans, Brazil nuts and walnut halves over the top of the cake. Then glaze again.

To keep the cake moist I’ll wrap it in glad wrap before storing it in an airtight tin. Hopefully we’ll be able to resist further temptation so it will last the distance until Christmas day.

Whiskey Cake

Thanks to Mary-Jane from Milly’s Kitchen shop
https://www.millyskitchen.co.nz/
for this great recipe

Put into a saucepan:
 ½ lb butter
1 cup sugar
1 cup water
1+¼ lb mixed fruit (I used sultanas/
raisins/apricots)
1 pkt ginger (finely chopped)
* (I put apricots and ginger in food processor to chop)

Bring to the boil and simmer a few
minutes
Take off stove and add 1 tsp baking
soda and let cool about ½ hour.
Beat 2 eggs well and add to mixture.
Stir in 2 cups sifted flour, and add
1 tsp each vanilla/lemon and almond
essence
2 tblsp. Whiskey (I used brandy)
Mix and put in 8” square tin lined with
Baking paper.
Cook at 300F for about 1 ½ hours,
dependent on oven, check after
1 hour.