One bowl whiskey soaked Christmas cake

This traditional one bowl Christmas cake is richly laden with dried fruit, nuts and seeds and bittersweet caramel tones.  Bake it four to ten weeks in advance of Christmas to ensure that the flavours can mature, the whiskey can absorb, and the alcohol can evaporate.

One bowl, whiskey soaked Christmas cake

This traditional one bowl Christmas cake is richly laden with dried fruit, nuts and seeds and bittersweet caramel tones. Bake it four to ten weeks in advance of Christmas to ensure that the flavours can mature.

• 400 grams sultanas
• 150 grams raisins
• 150 grams currants
• 100 grams dried cranberries
• 100 grams dried apple ((finely chopped))
• 100 grams candied orange / lemon peel ((finely chopped))
• 50 gram glace cherries ((halved))
• 1 large orange ((zest and juice))
• 1 large lemon ((zest and juice))
• 250 grams butter
• 200 grams brown sugar
• 150 mL your favourite whiskey ((plus extra for feeding))
• 2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground coriander
• 1/4 tsp all spice
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• 175 grams all purpose flour
• 100 grams flaked almonds
• 100 grams almond meal
• 4 eggs
• 2 tsp vanilla extract

1. Prepare your 28cm / 11 inch cake tin by wrapping the base in two layers of news or butcher's paper and then a layer of aluminium foil.  Tie with butcher's string to secure.  Generously grease the tin with butter and line the bottom and sides of the tin with non-stick baking paper.  

2. In a large mixing bowl, place the butter and brown sugar.  Melt in the microwave for 30 seconds on high.  Add all of the dried fruit, citrus juice and zest, spices and whiskey and stir to combine.  Set aside for at least 15 minutes (or up to one hour).

3. Add whisked eggs and vanilla.  Mix to combine. 

4. Add almond meal, baking powder and flour and mix to combine.  Transfer the cake batter to the cake tin.  Let the batter rest in the tin for 15 minutes and preheat the oven to 130 C / 265 F.

5. Bake the cake for 2 hours or until an inserted skewer comes out clean.  Once baked, use a skewer to poke approximately a dozen holes in the cake.  Drizzle over another 2 tbsp of whiskey.

6. When the cake is completely cooled, lift it out of the tin and wrap it firmly in baking paper and then layer of aluminium foil.  Then place the whole cake in a plastic bag or airtight container.  

7. Every two weeks, feed your Christmas cake another 2 tbsp of whiskey by drizzling the liquor over the top of the cake.  Stop feeding the cake one week before serving.  

8. The cake can be iced with fondant but I prefer to decorate with more luxurious dried fruits and whole nuts.  Then glaze the cake with melted apricot jam.