Name: Limoncello Christmas Cake recipe
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 12
Cuisine: australian, british
Ingredients: 225g butter; 100g raw sugar; 125g brown sugar; 1 tbs molasses; 4 eggs; 340g plain flour; 1 tsp cinnamon; 1 tsp nutmeg; 1kg dried mixed fruit; 100g almonds, chopped; 1/2 lemon, rind only; 4 tbs limoncello

by Serina Bird Last updated on 12/03/2019

Spiked with adults-only limoncello, this twist on a traditional Christmas cake will have you wanting more! - Serina Bird

Ingredients

225g butter
100g raw sugar
125g brown sugar
1 tbs molasses
4 eggs
340g plain flour
1 tsp cinnamon
1 tsp nutmeg
1kg dried mixed fruit
100g almonds, chopped
1/2 lemon, rind only
4 tbs limoncello

Method

Step 1

Pour the limoncello over the dried fruit and chopped almonds and allow it to soak overnight.
Step 2

Grease and line a 23cm round tin with baking paper.
Step 3

Melt the butter in a small saucepan and then add the sugars, molasses and eggs. Add the spices, flour and the butter mixture to the dried fruit in batches, and stir with a large wooden spoon until stiff and thick. If you think the mixture is too heavy, add a tbs or two of milk.
Step 4

Spoon into the cake tin and bake at 150C fan-forced for one hour. The cake should start to be a bit brown on top. Reduce the heat to 140C fan-forced and bake a further hour and a half.
Step 5

When cooked, remove from the oven and allow to cool.

Recipe Notes

from Australia’s Best Recipes team

You do not have to soak the dried fruit overnight if you choose not to.

Some people bake this cake for up to three hours and 15 minutes, but I find it generally only needs two and a half hours. It is important to bake at a low temperature to avoid the dried fruit from burning.