Cherry, Ginger and Macadamia Christmas Cake

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Good things take time, so start this recipe at least 1 day in advance to macerate the fruit and allow additional time for cooling. Traditional fruitcake is such a joy at Christmas time. Dense with brandy-soaked dried fruit and warming spices, this means a little goes a long way! This recipe adds a delicious yet modern twist on a classic fruitcake by using candied ginger, dried cherries, physalis, barberries, macadamias, coconut suguar and ginger shot to the batter. If you don't bake with alcohol, then replace it with apple or orange juice.

 

200 g Dried cherries, chopped 200 g Candied ginger, chopped 200 g Raisins, chopped 125 g Dried physalis, chopped 150 g Sultanas 50 g Dired barberries 120 g Cherry jam 80 ml Ginger shot (or freshly squeezed orange juice) 1 tbsp Orange zest 125 ml Brandy (or orange liqueur), plus 60 ml extra

185 g Unsalted butter, at room temperature 100 g Coconut sugar (or muscavodo sugar) 2 tsp Vanilla extract 4 Large eggs, at room temperature 200 g Unsalted roasted macadamias, halved 220 g White spelt flour 60 g Almond meal 1/2 tsp Baking powder 2 tsp Speculaas spice mix 1 tsp Cinnamon powder 1/2 tsp Ginger powder 200 g Salted roasted macadamias, coarsely chopped, to sprinkle

1. Chop the cherries, candied ginger, raisins and physalis to the same size as sultanas and barberries. Place them in a large bowl with the sultanas, barberries, jam, brandy and ginger shot and orange zest. Cover and set aside at room temperature vernight or up to a week, stirring occasionally. Mine soaked for 3 days.
2. Preheat oven to 150C/300F. Grease and line the base and sides of a 20-22 cm square or round cake tin with 2-3 layers of parchment paper.
3. Beat butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit and macadamias.
4. Whisk together the spelt flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon to mix lightly until well combined.
5. Spoon the mixture into the prepared tin and press firmly into the corners and then smooth the surface. Decorate with chopped macadamia nuts. Tap the pan on a work surface a few times to settle the mixture.
6. Cover the cake with a piece of foil and bake in the middle of preheated oven for 2 hours. Remove the foil and continue to bake for a further 1-1½ hours or until a skewer inserted in the centre comes out clean.
7. Pour the extra brandy evenly over the top of the hot cake. Cover the tin well with foil and then wrap the cake, still in the tin, in a clean kitchen towel. Set aside overnight to cool completely.

© 2023 | http://angiesrecipes.blogspot.com