Christmas Cake Recipe New Zealand

Vonbon Hill

2 min read

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22-11-2024

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Christmas in New Zealand is a unique blend of summer sunshine and festive cheer. While the weather might differ vastly from traditional Christmas imagery, the spirit of the season remains strong, and a key element of that spirit is the Christmas cake. This isn't your average fruitcake; New Zealand Christmas cakes often boast a unique twist, reflecting the country's diverse culinary influences. This recipe aims to capture the essence of a classic Kiwi Christmas cake.

Ingredients:

• For the Cake:

  • 250g (1 ¾ cups) plain flour
  • 250g (1 cup + 2 tbsp) currants
  • 250g (1 cup + 2 tbsp) raisins
  • 125g (½ cup) mixed peel
  • 125g (½ cup) glace cherries, halved
  • 100g (½ cup) chopped almonds
  • 1 tsp ground mixed spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 250g (1 cup) unsalted butter, softened
  • 250g (1 cup + 2 tbsp) caster sugar
  • 4 large eggs
  • 2 tbsp brandy or rum (optional)
  • 1 tbsp milk

• For the Icing:

  • 500g (3 ¾ cups) icing sugar
  • 150ml (⅔ cup) milk
  • 1-2 tbsp brandy or rum (optional)
  • Decorations of your choice (e.g., glace cherries, candied peel, sprinkles)

Instructions:

Preparing the Cake:

1. Preheat & Prepare: Preheat your oven to 150°C (300°F/Gas Mark 2). Grease and line a 20cm (8 inch) round cake tin.

2. Combine Dry Ingredients: In a large bowl, sift together the flour, mixed spice, cinnamon, and nutmeg. Add the currants, raisins, mixed peel, glace cherries, and almonds. Mix well to combine.

3. Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.

4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Add the brandy or rum (if using) and milk.

5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Bake: Pour the batter into the prepared tin and bake for 2 ½ - 3 hours, or until a skewer inserted into the center comes out clean.

7. Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Making the Icing:

1. Mix Icing: In a bowl, sift the icing sugar. Gradually add the milk and brandy or rum (if using), stirring until you achieve a smooth, spreadable consistency.

2. Ice the Cake: Once the cake is completely cool, spread the icing evenly over the top. Decorate as desired.

Tips & Variations:

• For a richer flavor, soak the fruit in brandy or rum overnight before adding it to the batter.
• Add a layer of jam between two cake layers for extra flavor and moisture.
• Get creative with your decorations! Use festive sprinkles, chocolate shavings, or even marzipan figures.

Enjoy your delicious homemade New Zealand Christmas cake! Merry Christmas!