Cranberry Christmas cake
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- 85g mixed peel
- 70g glace cherries, chopped
- 2 tbsp glace apricots, coarsely chopped
- 2 tbsp glace figs, coarsely chopped
- 150g dried currants
- 240g sultanas
- 185g butter, chopped
- 165g firmly packed brown sugar
- 120mL Grand Marnier
- 120mL orange juice
- 1 tbsp golden syrup
- 3 eggs at room temperature,lightly beaten
- 75g frozen cranberries, halved
- 185g plain flour
- 35g self-raising flour
- 1/2 tsp bicarbonate of soda
- 100g blanched almonds
Pre-heat oven 140C. Line base and sides of a deep 20cm round cake tin with three thicknesses of baking paper, extending paper 5cm above side.
Combine fruit, butter, brown sugar, 80mL of Grand Marnier and orange juice in a medium saucepan and stir over low heat until butter is melted and sugar is dissolved. Bring to the boil, remove from heat and cool.
Transfer fruit mixture to a large bowl and add golden syrup and eggs. Stir to combine. Add cranberries and stir. Sift flours and bicarbonate of soda and add to fruit mixture. Stir well.
Spoon mixture into cake tin, level top with a wet spatula and decorate with almonds. Bake in lower half of oven for about 2 hours or until cake is cooked. Cover cake loosely with foil during baking if it starts to brown too much.
Remove from oven, brush top with remaining Grand Marnier, wrap tightly in foil, still in pan, and cool.