This is my go-to Christmas cake recipe. The prunes deliver a wonderful, moist texture without overpowering the taste. You can vary the fruit and nuts you use - just make sure you use the same total volume.
|3 cups||Pitted prunes, halved and soaked overnight in 4 Tbsp brandy or whisky (Main)|
|2 cups||Plain flour|
|1 tsp||Baking powder|
|2 ½ cups||Dried fruit, mixed (Main)|
|⅔ cup||Dried apricots, finely chopped|
|1 cup||Raisins, or sultanas|
|60 whole||Blanched almonds, to decorate (Main)|
|¼ cup||Citrus peel, chopped|
|1 ½ cups||Ground almonds (Main)|
|½ cup||Caster sugar|
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- Preheat oven to 150C fanbake. Grease a deep 21cm-diameter cake tin and line the base and sides with baking paper. Beat butter and sugar until light and creamy, then beat in eggs one at a time. Stir in flour and baking powder until smooth, then add dried fruit, apricots, raisins or sultanas, citrus peel and soaked prunes and mix until evenly combined. Transfer to prepared tin. Bake for 2 hours or until a skewer inserted into the centre comes out clean.
- While cake is baking, make almond paste by mixing all ingredients. Remove cooked cake from oven and cover with the paste while still in the tin. Decorate with almonds and return to oven until almonds are lightly browned (about 15 minutes).
More Christmas cakes from Annabel
For more great Annabel Langbein recipes see her new summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit