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Entertaining in Style with the Australian Women's Weekly

TVNZ Heartland

Ep 2: Seagars at Oxford Christmas Cake

This recipe has been modified from one found in our local archives.

1 cup orange juice
250 g butter
1 tablespoon cider vinegar
1 kg mixed fruit
1/2 cup (1 packet) red glace cherries
1/2 cup (1 packet) green glace cherries
1/2 cup (1 packet) mixed citrus peel
2 teaspoons cinnamon
2 teaspoons mixed spice
1 teaspoon ground cloves
1 x 400 g can sweetened condensed milk
1 teaspoon baking soda
2 teaspoons vanilla essence
1/2 cup orange liqueur,
Cointreau, Grand Marnier or Brandy
2 1/2 cups self raising flour
1cup nuts, blanched almonds, pecans or walnuts

Preheat oven to 150 degrees celsius. Line the base of a 23cm square, preferably spring-form tin with non-stick baking paper and spray the sides with non-stick baking spray.

Place the orange juice, butter, cider vinegar, mixed fruit, cherries and peel in a large saucepan and bring to the boil. Remove from heat and stir in the spices, condensed milk, soda and vanilla. Add half (1/4 cup) of the liqueur and the self raising flour. Mix well. Add the nuts.

Transfer the mixture to the prepared tin and smooth the surface. Bake for 45 minutes then turn the temperature down to 140 degrees celsius and bake a further 1 - 1.5 hours until firm in the centre and deep golden brown.

Remove from oven and pour over the remaining 1/4 cup of liqueur or brandy.  Cool in the tin then unclip the sides and remove the cake or turn out of the tin. Wrap in paper and tin foil and store in a cool place. This cake can also be eaten straight away or it freezes well.