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Brandied Christmas cake & custard tray bake

28 May 2021

Words Sarah Burtscher + Photos Jet Campbell

Who has a love hate relationship with Christmas cake? According to Love Food Hate Waste, cake was something found in rubbish bins that they were surprised to see. Kiwis throw away 1,787 tonnes of cake every year! I bet there is Christmas cake in those statistics, (even though it lasts for ages, unlike other cakes, so freeze it if you are not going to eat it all). This recipe is for an un-iced Christmas Cake. I`m not a Christmas Cake fan but I found this irresistibly mouthwatering and certainly won’t be throwing any of it out!


500g to 1kg of Christmas cake, without icing, cut into slices (I had a rectangular Christmas cake, and I cut it in half lengthwise then into triangles)

½ cup of bandy or more, depending how boozy you want it! Orange juice works well too.

4 eggs and another 2 egg yolk (Tip:  You can freeze your egg whites, pour into ice trays then transfer in freezable bags, label and use within 3 months.)

60g of caster sugar

250ml of milk

350ml of cream

Icing sugar for dusting

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  1. Preheat the oven to 180’C
  2. Place the cut Christmas cake into the prepared greased dish, snugly fitting it all in, you may have two layers.
  3. Pour the brandy or orange juice over and soak for 15 minutes or overnight for a jolly strong brandy flavour.
  4. Whisk the eggs, yolks and caster sugar together, then add the milk and cream. Mix and pour over the cake.
  5. Wait for about 5 minutes for it to settle.
  6. Pop in the oven for 20 minutes, or until the top is browned. 
  7. Take it out, cover it with tin foil and put back in the oven for another 20 minutes. You are making a custard as such, and it should be set.
  8. Remove from the oven and dust it with icing sugar.
  9. Serve warm with some whipped cream, or vanilla ice cream, or brandy butter.

TIP  - If you really don’t want to make custard you can use shop bought. If something is quick and easy you are less likely to throw out the food.

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