Condensed Milk Christmas Cake
This is a Christmas cake recipe for people in a hurry! No creaming butter and sugar required – everything is melted and mixed in one pot. The condensed milk replaces eggs to make the cake beautifully moist. The flavour from the DYC Malt vinegar adds a great depth of flavour to the cake. Tip: To store the fruitcake, wrap tightly in a double layer of greaseproof paper and store in a cool place. You can ‘feed’ the cake with a little brandy/whisky/rum every 5-6 days to make it develop a gorgeous festive flavour. Each time, simply unwrap the cake, then poke the cake all over with a clean, thin skewer and drizzle with liquor. Rewrap tightly and place back in a cool place.225 g butter, cubed
1 cup hot water
1 tbsp DYC malt vinegar
2 tsp cinnamon
1 tsp mixed spice
300g FreshLife raisins, roughly chopped
300g FreshLife Australian sultanas, roughly chopped
300g currants
100g mixed citrus peel, roughly chopped
1 tin (395g) sweetened condensed milk
1 tsp baking soda
1/4 cup orange juice (or brandy, rum, whisky)
1 tsp vanilla extract
300g self-raising flour, sifted
1
Preheat the oven to 150°C. Line the base and sides of a deep-sided 20 cm round cake tin with two layers of non-stick baking paper.
2
Place butter, hot water, vinegar, cinnamon, mixed spice and dried fruit into a large saucepan and bring just to the boil, stirring regularly until butter melts.
3
Remove from the heat and stir in condensed milk and baking soda. The mixture will foam. Set aside to cool to room temperature.
4
Mix in orange juice and vanilla, then add the flour and combine well. Spread mixture into the prepared cake tin. Arrange almonds and cherries on top, pressing them in lightly.
5
Bake for 2 hours 30 minutes or until a skewer inserted in the centre comes out clean. Place on a rack and cover with a tea towel. Cool completely before removing from the cake tin.
