I love a Christmas cake with a self-deciding recipe!
In other words, you decide what fruit makes up the 1kg recipe content.
It is a godsend for those who think peel is the worst food invention ever!
This is a super easy Christmas cake recipe that has been in my family forever.
Well almost - my mother received this recipe from Grace
(a work friend) in 1969.
And 'Grace Wilson's Christmas cake' is simply the best.
Because it is moist, and it's full of your favourite fruit.
I chose dried cranberries, apricots and sultanas for this years cake.
Once baked and cooled,
leave cake in a sealed container for two days before icing.This lets the flavours develop.
Then cover the cake with a thin layer of warmed apricot jam.
Cover with pre-rolled white icing.
I used Royalty brand white Icing for the top of the cake, green for the holly leaves and red for the berries.Use a holly leaf cutter (available at online cake stores or your local cake decorating store) to cut leaves from green icing.
Then roll little red berries from red icing.
I also rolled these berry balls in red sugar sprinkles.Use a little apricot jam to hold the leaves and berries in place.
Wrap two layers of pretty ribbon around the cake
Pin in place.
Plate and serve.
This cake keeps well in a sealed cake container in the pantry.
Grace Wilson's Christmas Cake
Preheat oven to 130 Celcius (266 F)
In a bowl mix 3 lb(1360 grams) mixed fruit in 1 cup of Sherry with 1 tablespoon of Golden Syrup.
Mix well and leave covered with film wrap or a teatowel overnight to soak.
Beat 1/2 lb (226 grams) softened butter with 1 and 1/2 cups of fine caster sugar.
Gradually beat in 6 eggs and 1 teaspoon vanilla essence
Add 1 lb (3 and 1/3 cups) white flour, 1/4 teaspoon salt,
and 1 teaspoon baking powder.
Line a square tin 24 x 24cm or a round tin, with two layers of baking paper and place the mixture inside.
Bake for 3 hours.
Test, the skewer should come out clean once cooked.
When baking, place a piece of cardboard on top of the cake once crusted to stop the top from browning too much.
Leave in the tin until completely cold before placing in a sealed container.
Store at least two days before icing it.
Spread a layer of warmed apricot jam between the cake and the white royal icing layer.
Decorate as desired.
You'll find the recipe HERE.
For more Christmas ideas visit HERE. 
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