Christmas Cake Recipe Nz

2 min read 21-11-2024

Christmas in New Zealand evokes images of summer sunshine, barbecues, and, of course, a delicious Christmas cake. This recipe offers a twist on the traditional, incorporating some uniquely Kiwi flavours and adapting to the warmer climate.

Ingredients:

For the Fruit Soak:
- 1 cup mixed dried fruit (sultanas, raisins, currants, cranberries – feel free to add chopped apricots or figs)
- ½ cup strong brewed tea (or coffee for a richer flavour)
- 2 tablespoons brandy or rum (optional, but adds lovely depth)
- 1 tablespoon orange zest
For the Cake:
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon ground mixed spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon golden syrup
- ½ cup chopped candied peel
- ½ cup chopped glace cherries
- ½ cup chopped pecans or walnuts (optional, for added texture)
- 1 tablespoon milk (if needed)
For the Icing (Buttercream):
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract

Instructions:

1. Prepare the Fruit:

Combine the dried fruit, tea (or coffee), brandy (if using), and orange zest in a bowl. Stir well and let it sit for at least 30 minutes, or preferably overnight, to allow the fruit to plump up.

2. Make the Cake Batter:

Preheat your oven to 150°C (130°C fan/300°F/Gas Mark 2). Grease and line a 20cm round cake tin.

Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the flour, baking powder, mixed spice, nutmeg, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Stir in the golden syrup.

Drain the soaked fruit well and stir it into the batter, along with the candied peel, glace cherries, and nuts (if using). If the mixture is too thick, add a tablespoon of milk to loosen it.

3. Bake the Cake:

Pour the batter into the prepared tin and bake for approximately 2-2.5 hours, or until a skewer inserted into the center comes out clean. Cover the top loosely with foil after the first hour to prevent it from browning too much.

4. Cool and Ice:

Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Make the buttercream: Beat the softened butter until light and fluffy. Gradually add the sifted icing sugar, alternating with the milk, until smooth and creamy. Stir in the vanilla extract.

Once the cake is completely cool, frost it generously with the buttercream. You can decorate it further with sprinkles, marzipan, or more candied fruit.

Tips and Variations:

For a richer flavour, use dark brown sugar instead of caster sugar.
Add a teaspoon of orange extract to the batter for an extra citrusy kick.
If you prefer a lighter cake, reduce the amount of fruit slightly.
Store the iced cake in an airtight container at room temperature for up to a week. It will keep even longer in the refrigerator.

Enjoy your delicious, uniquely New Zealand Christmas cake! Merry Christmas!