Xmas Pudding
With Christmas just around the corner, Liz Macri has come up with a recipe for Plum pudding cake
Published 13 November

Plum Pudding Cake

SERVES 10-12
PREP 25 mins
COOK 3 hours
TOTAL 3 hrs 25 mins
DIFFICULTY Medium

About the recipe
With Christmas just around the corner, Liz Macri has come up with a recipe for Plum pudding cake – It’s a great recipe that can be served warm as Christmas pudding and cold as Christmas cake. This cake can be made up to 2 months in advance and stored in an airtight container under refrigeration. Serve it with thick cream or custard. Hope you enjoy.

Ingredients

1 ½ cups seeded prunes, coarsely chopped
1 ¼ cups dried dates, seeded, coarsely chopped
1 ½ cups raisins, chopped
1 cup sultanas
¾ cup dried currants
1 granny smith apple, peeled, coarsely grated
1 ½ cups brandy or dark rum
1 ¼ cups firmly packed dark brown sugar
175g butter, at room temperature
3 eggs, lightly beaten
½ cup almond meal
1 ½ cups plain flour
2 teaspoons mixed spice
½ teaspoon bicarbonate of soda

Method

1
Combine dried fruits, apple and 1 cup of the brandy in large bowl. Cover with plastic wrap. Stand overnight or up to 1 week, stirring daily.

2
Preheat oven to 120°C. Grease a deep 20cm round cake pan. Line with two layers of baking paper, extending paper 5cm over the edge of pan.

3
Combine remaining brandy and ½ cup of the sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Remove from heat. Cool syrup for 15 minutes.

4
Meanwhile, using an electric mixer, beat butter and remaining sugar in a small bowl until just combined (do not overbeat). Beat in eggs, one at a time. Add butter mixture to fruit mixture. Stir in almond meal, sifted flour, mixed spice and ½ cup of the cooled syrup. Spread mixture into pan. Smooth top.

5
Bake cake for 3 hours. Brush cake with reheated remaining syrup. Cover cake with foil. Cool in pan. Serve warm or cold.

 

NOTE: If you are serving this cake cold, you can drizzle with glace icing and decorate with rosemary sprigs if desired. For a glace icing; whisk 1 egg white in a large bowl until frothy. Whisk in 1 ½ cups sifted pure icing sugar, 1-2 tablespoons at a time, until smooth and glossy. Whisk in 1-2 tablespoons of lemon juice until mixture reaches a thick pouring consistency.