Name: Bourke Street Bakery Christmas Cake
Yield: Serves 12-16
Ingredients: 2 tablespoons treacle; 150 ml (5 fl oz) brandy, for feeding; 100 g (3½ oz) soft brown sugar; 110 g (3¾ oz) unsalted butter; 15 g (½ oz) ground almonds; ½ teaspoon mixed (pumpkin pie) spice; 2 teaspoons honey; 90 g (3¼ oz/¾ cup) sultanas (golden raisins); 160 ml (5¼ fl oz) brandy; 80 g (2¾ oz/⅓ cup) pitted prunes, chopped; 80 g (2¾ oz/½ cup) currants; 55 g (2 oz/¼ cup) caster (superfine) sugar; 55 ml (1¾ fl oz) water; 100 g (3½ oz/⅔ cup) plain (all-purpose) flour; 135 g (4¾ oz/¾ cup) chopped dried figs; 55 g (2 oz/⅓ cup) mixed peel (mixed candied citrus peel); 150 g (5½ oz/1¼ cups) raisins; 80 g (2¾ oz/½ cup) fresh pitted dates, chopped; 3 eggs, lightly beaten; 60 ml (2 fl oz/¼ cup) brandy; 1 teaspoon marmalade; 125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted; 200 g (7 oz) unsalted butter, softened

Preparation info

Serves
12-16

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Ingredients

Christmas Fruit Soak (make the fruit soak 5 weeks in advance)

55 g (2 oz/¼ cup) caste

Method

To make the fruit soak, put the sugar in a saucepan with the water and bring to the boil over high heat, stirring to dissolve the sugar. Remove from the heat and allow to cool. Pour the brandy and cooled sugar syrup into an airtight container and add the fruit, mixing well to coat. Cover and keep at room temperature for about 5 weeks. During the first week you will need to stir