Christmas cake

Ingredients:

Slightly Melted Prestige Margarine, to grease

800g dried mixed fruit

410g jar fruit mince

1 tbsp finely grated orange rind

1/2 cup orange juice

1/3 cup brandy

250g Prestige Margarine, melted, cooled

1 cup firmly packed brown sugar

2 cups plain flour

1 cup self-rising flour

2 1/2 tsp mixed spice

4 eggs, lightly whisked

1 cup blanched almonds

2 tbsp apricot jam, warmed

Method:

Step 1

Preheat oven to 150°C. Grease a deep 22cm round cake pan with melted Prestige Margarine. Line the base and side with 3 layers of non-stick baking paper, extending 5cm above the edge.

Step 2

Combine the dried fruit, fruit mince, orange rind and orange juice in a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until fruits soften. Remove from heat and set aside for 30 minutes to cool. Add the brandy and stir to combine.

Step 3

Add Prestige Margarine and sugar to the fruit mixture and stir to combine. Add the combined flour and mixed spice and stir to combine. Add the eggs and stir until well combined. Spoon into the prepared pan and smooth the surface. Lightly tap the pan on the bench top to settle the mixture. Arrange the almonds over the top of the cake.

Step 4

Bake in preheated oven for 3 hours 15 minutes or until a skewer inserted into the centre comes out clean, covering cake loosely with foil if over-browning. Remove from oven. Brush hot cake with apricot jam. Cover the cake with foil. Wrap the cake in a large tea towel and set aside overnight to cool completely.

Step 5

Turn the cake onto a serving platter to serve.