Australia Christmas Cake Recipe
Australia Christmas Cake Recipe is a rich, festive dessert filled with dried fruits, nuts, and warm spices, soaked in brandy or rum. This traditional cake offers a moist, flavourful texture and deep, comforting taste. Preparing it in advance enhances the flavours, creating a celebratory treat that brings warmth, joy, and holiday spirit to gatherings.
Equipment
- 23 cm (9-inch) round cake tin (deep-sided)
- Electric mixer or stand mixer
- Large mixing bowls
- Wooden spoon or spatula
- Fine grater (for zesting citrus)
- Sifter or sieve
- Parchment (baking) paper
- Wire cooling rack
Ingredients
- 300 g mixed dried fruit sultanas, currants, raisins
- 150 g glace cherries quartered
- 100 g chopped dates or dried apricots
- 100 g glace pineapple finely chopped
- 100 g chopped nuts almonds or macadamias
- 125 ml ½ cup brandy or rum (plus extra for feeding if desired)
- 335 g plain all-purpose flour, sifted
- 1 tsp bicarbonate of soda baking soda
- 250 g unsalted butter softened
- 220 g light brown sugar
- 4 large eggs room temperature
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tsp vanilla essence
- A pinch of sea salt
Instructions
Preparing The Fruit:
- Place the mixed dried fruit, cherries, chopped dates (or apricots), glace pineapple, and nuts into a large bowl. Pour over the brandy or rum, mix everything well, then cover the bowl. Let the mixture soak for at least 4 hours overnight is even better if you want a deeper, richer flavor.
Getting The Tin Ready:
- Preheat your oven to 150°C (300°F). Grease a deep 23 cm (9-inch) cake tin and line both the base and sides with two layers of baking paper.
Making The Butter Mixture:
- In another large bowl, beat together the butter and brown sugar until the mixture looks pale and creamy.
Adding The Eggs And Flavor:
- Beat in the eggs one at a time, mixing well after each addition. Stir through the vanilla, orange zest, and lemon zest.
Mixing The Dry Ingredients:
- In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, allspice, nutmeg, and a pinch of salt.
Bringing It All Together:
- Gently fold the dry ingredients into the butter mixture, a little at a time. Then add the soaked fruit (along with any leftover liquid) and mix until everything is evenly combined.
Baking:
- Spoon the batter into your prepared tin and smooth the top. Bake for about 2½ hours, or until a skewer pushed into the center comes out clean. If the top starts to brown too much, lightly cover it with foil.
Cooling And Finishing:
- Let the cake cool completely in the tin. Once cool, remove it and poke a few small holes in the top with a skewer. Drizzle over a little extra brandy or rum if you like. Wrap the cake in baking paper and then foil, and store it in an airtight container. It will keep beautifully for several weeks, allowing the flavors to deepen even more.
Notes
For the best flavor, prepare the cake several weeks before Christmas. Feed it weekly with a little brandy or rum. Store tightly wrapped in a cool, dark place to mature beautifully, enhancing its rich aroma and festive taste.