Christmas Cake

Q: I've volunteered to make Christmas cakes for the entire family this year but I have no idea where to start. Do you have a good recipe for one?

A: Here is one of the easiest Christmas cakes I know, it will keep for up to 12 months. Simply wrap in plastic wrap, then foil and store in the refrigerator. To test if cake is cooked, simply insert a sharp pointed knife into the centre and if it comes out clean, then it is cooked. Don't mistake sticky fruit sticking to the blade of the knife for cake batter.

EASY CHRISTMAS CAKE

Ingredients
250g butter, at room temperature
1 cup brown sugar, firmly packed
4 eggs
1 kg mixed dried fruit
1/2 cup brandy, rum or sherry
1/4 cup orange marmalade
2 cups plain flour
2 teaspoons mixed spice
extra 2 tablespoons brandy, rum or sherry

Method
1. Grease a deep 22cm round cake pan. Line base and side with 1 layer of brown paper then 3 layers of baking paper, bring paper 5cm above the side of the pan.
2. Beat butter and sugar in small bowl with an electric mixer until smooth. Add eggs, one at a time, beating until combined between additions.
3. Transfer mixture to a large bowl. Add fruit, brandy and marmalade; mix well. Add flour and mixed spice; stir until combined. Spread mixture into cake pan.
4. Cook in a slow oven, (150C) for about 2 1/2 to 3 hours or until cooked when tested. Remove from oven; drizzle with extra brandy. Cover hot cake with foil; cool in pan.