Nana’s Christmas Cake

 

This is one of Wendyl’s classic recipes, it’s a delicious, light fruit cake that Wendyl’s Grandparents in New Plymouth used to make. What sets this cake apart from the rest is that the fruit is soaked in ginger-ale and brandy overnight, making it full of flavour and absolutely delicious without being too heavy and stodgy.

There is, of course, one secret ingredient, but you’ll have to read the recipe to find out.

Nana’s Christmas Cake 

125g butter

250g sugar

2 dessertspoons golden syrup

4 eggs

375g flour

1 tbs brandy

1 kg mixed fruit (sultanas, currants, dried peel)

1 tsp baking powder

1 tsp mixed spice

300ml dry ginger ale

Soak the fruit with the ginger ale and brandy overnight.

In the morning cream butter and sugar. Then stir in the golden syrup and add the eggs one at a time, beating well.

Then add dry ingredients and finally the soaked fruit with any liquid left behind.

Don’t forget the secret ingredient … get everyone in the family to give it a stir for good luck!

Pour into a 20cm cake tin and bake for 2.5 to 3 hours in a 150 degree C oven.

Ice with your choice of icing or leave as is.

Made the cake and feeling inspired to add even more of a personal touch to Christmas this year? Go here to find out how to make your own gorgeous Bottlebrush table decorations.