Cranberry Christmas cake

Cranberry Christmas cake
Cranberry Christmas cake Photo: Jennifer Soo

Show off your cooking talents with these delicious suggestions, which can be dressed up with pretty ribbons, paper and boxes in the spirit of the season.


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.