The best Christmas fruit cake recipe ~ ever!

A Christmas fruit cake is a tradition in most Australian households. I believe it comes from our European roots.    This recipe has been handed down for generations in my family ~ of course I've tweaked it ~ as I'm sure each person making it does (especially in my family where we all enjoy cooking) , yet it still holds the rich, delicious  taste of the cakes of long ago.

Last night I went to bed with the smell of freshly cook fruit cake wafting through the air ~ it truly is the smell of Christmas to me. So many memories that smell holds, of cooking with my mother, my sisters, my children ~ precious times.  Each year my sister & I like to see who is soaking their fruit first, who has made their cake first (EJ I'm done ~ how about you?? :)) We each make it with our own personal touches ( she uses rum to soak her fruit).  This year another memory full of giggles ~ a bowl overflowing with cake batter ( note to self: get a bigger bowl before you attempt another triple batch). 

uuug... what a mess it was


There is nothing like serving a plate of delicious fruit cake to guests at Christmas time.  A full cake~  the perfect gift to your friends & neighbors. Having a slice as dessert with some yummy custard poured over the top is one of Dave's favorite ways of eating it.  Whenever we've traveled at Christmas I've always made sure we've had one to go with us ~ it is filling enough to push those little tummies to the next stop & keeps very well.  My Mum even used this recipe for our wedding cake!!

I hope you enjoy our family's Christmas cake recipe ~ the best one ever ( OK I may be a teeny weeny bit biased ;))

THE SUNNYSIDE FAMILY TRADITIONAL CHRISTMAS FRUIT CAKE!! 

INGREDIENTS:

1kg sultanas;

1/2 cup sherry (remember the alcohol content will disappear when heated);

250g butter;

1 1/2 cups firmly packed brown sugar;

1 tsp vanilla essence;

2 tbs homemade apricot jam 

~ or use a store brought ;)

4 eggs;

2 3/4 cups plain flour;

1tsp mixed spice;

1/4 tsp cinnamon;

1/4 tsp nutmeg;

1 pkt macadamia nuts

METHOD:

1.  Soak sultanas in sherry for as long as you want ~ give it a good shake every other day to mix through well. (I've done anytime from a couple of hours to a few months)

2.  Cream butter, sugar & vanilla essence. Add jam.  Add eggs & beat.

3. Fold in dry flour & spices alternatively with fruit mix.

4.  Double line your tins with paper.  

5.  Bake in a slow oven (130 to 140 degrees Celcius) .  Check after 3 hours.  It usually needs about 4 hours.  

NOTES:

~ When cooked cake should feel firm & a knife when inserted will come out clean.

~ To add to the taste as soon as the cake comes out of the oven, pour a capful of sherry over the top.

~ Store in a cool place ~It  keeps for at least a month. 

ICING:

Should you wish to ice it ( it's always yummy to have that bit of sweetness on top, but definitely not essential, I use a mixture of pure icing sugar, butter & a little milk.  If you allow it to air dry it will go quite hard which is perfect for fruitcake!

 ENJOY!!!

    

Today I'm joining up with the wonderful ladies who organize the Barn Hop for a special event:

Also the beautiful Angelina has invited me to join up with her first ever linky:

May you have a wonderful week my friends as you prepare for celebrating our Saviours' birth!