You’ll jingle all the way with this recipe! The beauty of it is, it makes one big cake for your family, as well as three littlies for gifts. Done and done!
Note: You'll need to leave it standing overnight before baking.
Note: To store these cakes, wrap them securely, undecorated, in two layers of plastic wrap. Store in an airtight container in the fridge for up to one year.
Melted butter, for greasing
500g pitted prunes, chopped
375g raisins, chopped
1 cup brandy
1 cup dark brown sugar
3 tsp vanilla extract
1⁄2 cup plum or cherry jam
Finely grated zest of 1 large orange
2 cups plain flour
1⁄2 cup self-raising flour
2 tsp ground cinnamon
2 tsp mixed spice
1 tsp ground nutmeg
1 tsp ground cloves
1⁄2 cup orange juice
3 glacé cherries
1 cup blanched almonds
Extra 2 Tbsp brandy
White chocolate leaves:
80g white chocolate
Brandy butter frosting:
125g butter, softened
11⁄2 cups pure icing sugar, sifted
2 Tbsp brandy
Grease the base and sides of a deep 18cm square cake tin and 3 x 9cm square cake tins with butter and line with baking paper. Combine prune, raisin, currant, sultana, and brandy in a large bowl. Cover and stand for 2 hours, or overnight if time permits.
Preheat oven to 160°C. Put butter, sugar and vanilla in the bowl of an electric mixer and beat until mixture is light and creamy. Add eggs, 1 at a time, beating well after each addition. Add jam and zest and beat until combined.
Add butter mixture to fruit and, using a large metal spoon, stir to combine. Sift flours and spices over fruit mixture and fold to combine. Add orange juice and stir until mixture is almost smooth.
Spoon 4 cups of the mixture into large prepared tin. Spoon 2 cups of the mixture into each small tin. Smooth surface of cakes with back of a wet spoon. Tap tins gently on a flat surface to settle mixture and remove air pockets. Lightly press 1 cherry and 12 almonds into top of each small cake
Wrap 2 layers of brown paper around each tin and secure with kitchen twine. Bake small cakes for 1 hour and large cake for 2-21⁄4 hours or until cooked when tested with a skewer. Pour extra brandy over hot cakes. Cool completely in tins.
Meanwhile, to make leaves, put chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Spread on a sheet of baking paper and allow to cool for 10 minutes or until just set. Use a small sharp knife to cut leaves from chocolate. Set aside.
To make frosting, put butter in a bowl and beat with an electric mixer until light and creamy. With motor running, add icing sugar, 1 Tbsp at a time, beating well after each addition until light and creamy. Stir in brandy. Spread frosting over large cake, top with leaves. Serve.