Christmas is a time when we all try not to think too much about what is good for our health, nor about counting calories, while we generally decide to enter the new year with more discipline and healthy options. So, with Christmas just around the corner, we bring you this great Two-layer Christmas fruit cake recipe to brighten up the festive season.
Two-Layer Christmas Fruit Cake
Serves: 16
Preparation: 40 minutes
Cooking: 3 hours
Ingredients:
Dark Layer
- 250 g sultanas
- 150 g currants
- 250 g glacé cherries
- 250 g cranberries
- 80 g candied orange peel strips, chopped
- 125 ml brandy, plus extra for brushing
- 60 g softened butter
- 150 g raw sugar
- 3 free-range eggs
- 100 g roasted hazelnuts, chopped
- 60 g dark chocolate, grated
- 200 g apricot jam
- 110 g plain flour
- 1 tbs ground cinnamon
- 1 tsp baking soda
- Pinch Himalayan salt
Light Layer
- 250 g sultanas
- 150 g currants
- 250 g glacé cherries
- 100 g candied orange peel strips, chopped
- 125 ml brandy, plus extra for brushing
- 125 g softened butter
- 200 g raw sugar
- 3 free-range eggs
- 150 g roasted hazelnuts
- 100 g slivered almonds, toasted
- 150 g blanched almonds
- 200 g plain flour
- 1 tsp baking soda
- 2 tbs vanilla extract
- Pinch Himalayan salt
Directions:
Step 1
Dark Layer
In a deep frying pan, combine the sultanas, cherries, currants, orange peel and brandy and mix well to combine. Heat over medium heat for 5 minutes, or until the fruit is plump. Cool to room temperature.
Step 2
Grease a deep round cake pan with a diameter of 23 cm. Line the base and sides with baking paper.
Step 3
Beat the butter, sugar and eggs in a large bowl with an electric mixer until smooth and creamy. Stir in the hazelnuts, grated chocolate and sifted dry ingredients and mix well to combine.
Step 4
Stir in the cooled dried fruit mixture. Spread the combined mixture evenly in the prepared pan, levelling the surface.
Step 5
Spoon the jam onto the mixture and spread it evenly over the cake.
Step 6
Light Layer
Preheat the oven to 140°C.
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating between each addition. On low speed, add the sifted flour and brandy in two batches, beating until smooth. Stir in sultanas, orange peel, currants, cherries and slivered almonds.
Step 7
Spoon the light layer over the dark layer in the cake pan. Smooth the surface with the back of a spoon.
Step 8
To decorate, arrange the roasted hazelnuts and blanched almonds in rows on top of the cake and sprinkle with raw sugar.
Step 9
Bake for 3 hours or until a skewer inserted into the middle comes out clean.
Step 10
Take the cake out of the oven, and brush it with extra brandy. Wrap the hot cake in a clean towel and cool it in the pan.
Serving suggestions:
- Serve with warm vanilla custard or ice cream
- Serve with fresh blueberries or berries of your choice
Tips:
- This cake can be made up to a month in advance
- Store leftover cake, tightly wrapped, in an airtight container in a cool spot or the refrigerator for up to 6 weeks
- Freeze leftover cake, tightly wrapped, in an airtight container for up to 6 months
Try this Two-Layer Christmas Fruit Cake, and don’t forget to share it with your friends!
Looking For More Recipe Ideas? Check These Out:
- Overnight Oats With Pumpkin Seeds and Yoghurt
- Vegan Banana Vanilla Cupcakes
- Valentine’s Day Cupcakes
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.