griffo4 wrote:
l am so sorry l have just seen this nearly a year late but here it is anyway
This is from Cooking for Christmas book by Alison and Simon Holst
Alison Holst's Golden Christmas Cake
23 cm round or square tin cake
about 1 cup each cubed crystallised mango,papaya, pineapple, melon (l could not get melon so put in apple pieces or added extra of others above) a total of 1 kg
1 cup sultanas
1 cup dried cranberries or extra sultanas
1 cup white wine (l use about 2 cups, see below)
1/2 - 1 cup glace cherries
250 g butter
1 cup sugar
5 large eggs
1 cup ground almonds
1 teaspoon vanilla
1/2 teaspoon almond essence
grated rind of 1 orange and lemon
1 1/2 cups high grade flour
1 1/2 teaspoons baking powder
Cut fruit into cubes with scissor or a sharp knife
Add sultanas and cranberries
Now this is my part, l put all the fruit, including cherries, in a sealable plastic bag on the bench and pour in over 1/2 a bottle of wine and every time l walk passed l turn the bag over for 2 days and add more wine if needed to plump up the fruit
Alison's way is
Simmer fruit and wine in a covered frypan for five minutes or until nearly all the liquid is absorbed, then leave to stand in covered pan overnight or for 8 hours to soak up remaining liquid (Fruit will have a beautiful jewel like appearance) Stir in quartered cherries, if using
In a food processor or large bowl, beat the soft butter and sugar until creamy
Beat in eggs one at a time, adding a spoonful of ground almonds after each one
Beat in essences, remaining ground almonds and the finely grated citrus rinds, then sift in the flour and baking powder
Combine the cake mixture and the cold prepare fruit using your hand and spread the mixture evenly in prepared tin
Bake 150 C (140 C fanbake) for 45 minutes then at 130 C (120 C fanbake) for 1 1/2 to 2 hrs
Check with skewer
When cooled wrap loosely with baking paper then refrigerate
For best flavour leave a week before eating
Can ice
