Helen Oliveri, Ayr, Qld.
Recipe for the easiest-ever Christmas cake.
1. Grease a deep 22cm-round cake pan. Triple-line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine dried fruit, rum, cherries and ginger in a large bowl. Cover and stand for two hours, stirring occasionally.
3. Blend soda and water in a large pan. Add sugar, fruit mixture and spice. Stir over heat until sugar is dissolved; bring to boil. Boil, stirring, for three minutes. Transfer mixture to a large bowl. Cover and stand overnight.
4. Add eggs, essences and pastry mix; mix until well combined. Spread mixture into prepared pan.
5. Cook in a moderate oven, 180C, for about two hours or until cooked when tested (cover loosely with foil during cooking if over-browning). Remove from oven; pour extra rum over top. Cool cake in pan.
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