Ingredients
-
340
-
375
-
375
-
1 1/4
-
-
250
-
1
-
1
-
4
-
1
-
-
-
-
-
Directions
Decadently Rich Port and Chocolate Christmas Cake,This is the richest, heaviest, moistest, most alcoholic Christmas cake you’re likely to find anywhere! It’s from Australia’s “Better Homes and Gardens” magazine (December 2002). The tablespoon measurements for the spices are correct – this cake is so flavoursome it can take this quantity of spice.,This is the third year I have made this cake. It is by far the best Xmas cake I have ever made. Thank you for posting.,Thanks for this Great recipe, my all friends like it very much. We make it at our each weekend party. Many time we avail of such Awesome cakes from the site CakenGifts.in
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Steps
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1
Done
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You Will Also Need: Brown Paper- Enough to Wrap a Double Layer Around the Cake Tin. |
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2
Done
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Use a Pair of Scissors to Cut Up the Prunes. |
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3
Done
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Combine Prunes, Currants, Raisins and 1 Cup of the Port Together in a Large Bowl and Mix Well. |
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4
Done
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Allow to Stand For 2 Hours, Stirring Occasionally. |
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5
Done
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Meanwhile, Spray a Deep 23cm-Round (9") Cake Tin With Cooking Oil, Then Line the Base and Sides of the Tin With Two Layers of Baking (silicone) Paper- Bringing the Paper 5cm (2") Above the Rim of the Tin. |
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6
Done
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When the Fruit Has Been Soaking For Two Hours, Preheat the Oven to a Slow 160c (310f). |
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7
Done
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Add the Orange Rind, Juice and Treacle to the Fruit Mixture and Stir to Combine. |
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8
Done
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Place the Chopped Chocolate, Cherries and Walnuts Into a Mixing Bowl. |
|
9
Done
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Add the Sifted Flours and Spices to This Bowl and Stir Lightly to Combine. |
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10
Done
|
Now, Chop the Butter Into Smallish Pieces and Transfer to a Small Bowl. |
