Christmas Cake with Cranberries and Brandy Custard


Christmas Cake with Cranberries and Brandy Custard

Christmas Cake with Cranberries and Brandy Custard. This picture perfect Christmas cake will become an instant family favourite. 

Serves 6

500g golden sultanas
500g semi-dried figs
125g dried apricots
125g Inca berries or raisins
11/3 cups brandy
1 cup caster sugar
250g butter, melted and cooled
½ cup fig jam
3 eggs, whisked
2½ cups plain flour
½ cup self-raising flour
1 tbsp mixed spice
1 tbsp ground cinnamon
1/3 cup brandy, extra
2 cups cranberries
1/3 cup icing sugar, sifted, plus extra to dust

Brandy custard

5 egg yolks
2 tbsp plain flour
1/3 cup icing sugar, sifted
1 cup milk
1 tsp vanilla extract
½ cup pure cream, whipped

Place fruit in a food processor and pulse until roughly chopped. Place into a large bowl. Add brandy, cover and stand at room temperature for at least 2 hours, preferably overnight.

Preheat oven to 160°C. Brush a 12-cup capacity cake mould with melted butter. Place in fridge for 10 minutes. Brush again with butter.
Add sugar, butter, jam and eggs to fruit mixture. Stir until combined. Sift flours and spices over mixture. Stir until combined. Spoon into prepared cake mould taking care that batter fits into all corners. Tap on a flat surface. Bake for 1 hour 20 minutes or until cake is cooked through when tested with a skewer. Pour 2 tbsp of extra brandy over cake.

Stand for 10 minutes before turning out onto a rack to cool. Combine cranberries and icing sugar in a bowl. Stand for 30 minutes or until cranberries are macerated.

To make custard, whisk egg yolks, flour and icing sugar in a bowl until combined. Pour milk into a saucepan and place over medium heat. Bring milk just to the boil. Slowly add milk, whisking constantly until combined. Add vanilla; stir until combined. Pour mixture into a heatproof bowl. Place bowl over a saucepan of simmering water, taking care that base of bowl does not touch water. Using an electric hand beater, beat custard until thickened. Cool. Place in fridge until cold.

Fold cream and remaining brandy into custard.

Place cake on a serving platter, dust with extra icing sugar, top with cranberries and serve with brandy custard.


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