Two Christmas cakes to make this year
Choose between an alcoholic and non-alcoholic cake
Brighten up your Christmas by baking a truly South African Christmas cake with these easy to follow recipes, from www.thesouthafrican.com.
South African Christmas Fruit Cake (contains alcohol)
This is a traditional fruit cake that does not take a long time to prepare.
Ingredients:
250g fruit cake mix
50g mixed citrus peel
50g halved red glacé cherries
50g flaked almonds
100g butter
125ml orange juice
5ml brandy essence
100g brown sugar
5ml bicarbonate of soda
2,5ml mixed spice
1 extra large egg
60ml sherry
60ml milk
100g cake flour
Method:
Preheat the oven to 180°C and line a 15cm x 7cm deep cake tin with wax paper. In a large pot, combine the fruit cake mix, citrus peel, cherries, almonds, butter, orange juice, brandy essence, sugar, bicarb and mixed spice. Mix together well and bring to the boil. Reduce heat and allow to simmer for approximately 5 minutes, stirring continuously. Remove from the heat and allow to cool. Beat the egg with the sherry and milk and then fold the flour into the egg mixture. Add the fruit mixture and mix well to combine. Spoon into the cake tin and bake for 40–45 minutes or until the end of a metal or wooden skewer comes out clean when inserted into the middle of the cake.
Decorate as desired.
Light Summer Fruit Cake (non-alcoholic)
This is not a dark and heavy traditional fruitcake, but a light daytime treat.
Ingredients:
2 eggs
500ml flour
200ml brown sugar
7,5ml baking powder
125ml vegetable oil
125ml milk
125ml cherries
125ml dried cranberries
125ml raisins
125ml sultanas
200ml pecan nuts
Method:
Preheat the oven to 150°C. Beat the eggs for 1–2 minutes. Add the oil, sugar, milk and sifted dry ingredients and mix well until the mixture is smooth and creamy. Now add the fruit and nuts and stir until mixed evenly throughout the mixture. Bake in a loaf tin (greased and lined with wax paper) for 1 hour 45 minutes at 150°C.
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