Serving Size:Serve small portions as this cake is very, very rich.
This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! Decadently rich.
340g Pitted Prunes and/or Figs
1 cup Castle Glen's Dark Chocolate Fortress, or Liqueur Cab-Shiraz Fortress
3/4 cup Castle Glen's 18 YO Brandy Liqueur
1 cup Castle Glen's Whiskello Liqueur, (for feeding the cake leading up to Christmas) or Queensland Delight Liqueur
250g Butter, chopped
1 tbsp Castle Glen's Butterscotch Liqueur
1 cup Dark Brown Sugar
1 Orange, juiced
1 Orange, zest of, finely grated
1/3 cup Treacle
1 1/2 cups Plain Flour
1/2 cup Self-Raising Flour
1 tbsp Mixed Spice
1 tbsp Nutmeg
1 tbsp Cinnamon
200g Dark Cooking Chocolate, chopped
250g Glace Cherries
200g Walnuts, halved
You will also need: Brown paper - enough to wrap a double layer around the cake tin. Use a pair of scissors to cut up the prunes.
Combine prunes, currants, raisins and 1 cup of the Chocolate Fortress (or Liqueur Cab-Shiraz Fortress) and ¼ Cup 18 YO Brandy together in a large bowl and mix well. Allow to stand overnight, stirring occasionally.
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.
When the fruit has completed soaking, preheat the oven to a slow 140C - 160C (310F).
Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
Place the chopped chocolate, cherries and walnuts into a mixing bowl. Add the sifted flours and spices to this bowl and stir lightly to combine.
Now, chop the butter into smallish pieces and transfer to a small bowl. Beat with an electric mixer until the colour of the butter changes to pale yellow.
Add Butterscotch Liqueur and beat for an extra minute.
Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved. (This is an important step - if the sugar crystals don't dissolve your cake will develop a crusty top).
Add the eggs, one at a time, beating well after each addition.
Add the butter and egg mixture to the fruit and mix well.
Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined. (Do not beat the mixture or the cake will be tough - a light hand ensures a good cake).
Call in the family and have everyone give the cake a stir while they make a Christmas wish.
Spoon the batter evenly into the cake tin. Run your hand under the tap and then use it to smooth the top of the cake.
Now, wrap a double thickness of brown paper around the tin and secure it with string.
Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 2 1/2 - 3 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
Remove the cake from the oven and, while still hot, pour ¼ cup Whiskello over the cake.
Now, wrap the cake (tin and all) in a thick, clean towel. Keep wrapped for at least 24 hours, or until the cake is completely cold. Store the cake, well covered, in its tin in a cool, dry place - or in the refrigerator if it's really hot where you live.
Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more Whiskello or Queensland Delight Liqueur - this is called ‘feeding' the cake.
Close to Christmas, you can ice this cake with the traditional Royal Icing, if you wish, but it will still be spectacularly good without it.