Christmas Cake

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Serving size 40

Ingredients

1 ¼ Cups Dried Prunes Chopped

1 ¼ Cup Dates Chopped

3 Cups Raisins

¾ Cup Butter

1 Cup Dark Sugar

¾ Cup Molasses

½ Cup Coffee

Zest 2 Oranges

1 Cup Chopped Glazed Cherries

1 ½ Cups Toasted Almonds or Walnuts

1 tsp Allspice

2 tsp Cinnamon

2 tsp Powdered Ginger

1 tsp Cloves

2 tsp Nutmeg

3 Tbsp Coco Powder

3 Eggs

1 ½ Cups Flour

1/2 tsp Baking Powder

½ tsp Baking Soda

Method

1. In a large saucepan melt butter over medium heat

2. Add raisins, dates, prunes, brown sugar, molasses, spices, coffee and zest and juice

3. Bring to aboil and let simmer for 10 minutes

4. Remove from heat and allow to cool for 45 minutes or overnight, then add eggs

5. Sift together flour, coco powder, baking powder, and baking soda and fold in the fruit in batches, then add the nuts and cherries

6. Bake at 150 °C degrees in a lined spring form cake pan for 2 hours

Note:

• This cake make a huge batch but is meant to be serves in small piece

• This cake can be frozen for up to 3 months, or stored in a cheese cloth to avoid dryness

• An added tip is to soak cheese cloth in rum and wrap the cake in it while it is still hot to give a desirable fragrance to the cake

• You can dust with icing sugar for presentation, but this is complete optional

• Its important to make sure the fruit is completely cooled before adding the eggs otherwise they will scramble

• If the cake begins to burn cover with foil and continue cooking