A light Christmas Cake

This recipie comes from Australian Good Taste Magazine, and I would describe it as a very fancy sultana cake.  It is a light cake, and perfect for those who don't really like the full on fruit cake at Christmas time.   The pistachios turn out quite soft and buttery.  I added in some dried cherries along with the cranberries, and just reduced the sultanas accordingly for a more Christmas touch.  

 

The original recipe comes with a lovely frosting,  Just beat together in a mixer 2 egg whites, 3 cups sifted icing sugar and 1/2 teaspoon of vanilla bean paste on the day you want to serve it.          

 

 

Cranberry, sultana & pistachio cake

Rating: moderate

Ingredients:

Melted butter, to grease

510g (3 cups) sultanas

255g (1 3/4 cups) dried cranberries 

250ml (1 cup) brandy  

250g butter, at room temperature 

215g (1 cup) caster sugar   

 tablespoon vanilla bean paste 

4 eggs    

300g (2 cups) plain flour, sifted                                                                 

75g (1/2 cup) self-raising flour, sifted                                                                 

140g (1 cup) pistachio kernels

 

Method:

Preheat oven to 160°C.

Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease.

Line the base and side with 1 layer of brown paper and 1 layer of non-stick baking paper

 

Place the sultanas, cranberries and brandy in a small saucepan over medium heat. Bring to the boil. Cover and set aside for 1 hour to cool.

 

Use an electric beater to beat the butter, sugar and vanilla bean paste in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.

Stir in the combined flour, sultana mixture and pistachios until combined. Spoon into the prepared pan and smooth the surface.

Bake for 1 3/4-2 hours or until a skewer inserted into the centre comes out clean.

Wrap the cake and pan with a clean, dry tea towel and set aside for 3-4 hours or overnight to cool.