Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide.

OK, so it's coming up to that time of the year again - Christmas. Christmas everything, Christmas dinner, Christmas pudding, Christmas cake. I'm starting with the Christmas Cake.

Let's make this year’s Christmas cake a little bit decadent, with a lot of fruit, a little bit glazed fruits, and a long soak. This recipe makes a 1.5 kg cake in an 18 cm round cake tin. Remember that a great quality Christmas cake is made using plenty of quality ingredient and needs time to soak the dried fruit.

Jacis Christmas Cake with Glazed fruit 500px


130 grams sultanas

130 grams currants

130 grams raisins

130 grams dried apricots

130 grams dates

130 grams prunes

1 cup (250 ml) port

½ an orange – zest and juice

½ a lemon – zest and juice

130 grams glazed fruits – I use glazed pineapple, peaches, and figs

130 grams glazed cherries

155 grams plain flour

65 grams almond meal

¼ teaspoon baking powder

1 pinch of ground cinnamon

1 pinch of mixed spiced

130 grams unsalted butter

130 grams brown sugar

2 eggs


About a week ago, or maybe a month ago or even longer if you are super organized or you could do it now and make the cake in 4 weeks’ time for Christmas soak all the dried fruit together in a non-corrosive bowl with the port, orange and lemon zest, and juice. The dried fruit to soak together is the sultanas, currants, raisins, dried apricots, dates, and prunes.

When you are ready to make your cake, grease and line and 18 to 20 cm round cake tin with butter and baking paper. Pre-heat the oven to 155C.

Roughly chop the glazed fruit into about 2 cm pieces.

Sift together the dry ingredients, the flour, almond meal, baking powder, cinnamon and mixed spice.

Cream together the butter and sugar in a mixer master until light and fluffy. If you don’t have a mix master you can cream it together by hand. It just might take a little longer. Once the butter-sugar mixer is light and fluffy, add each egg one at a time and beating well to combine together. Remove from the mix master.

To make the cake batter add the sifted dry ingredients to the butter mixer. In my kitchen, I make about 8 times the recipe at once, so this is done with glove wearing hands, but you can use your favorite wooden spoon. The batter just needs to start to come together, as you will continue to mix once you add the dried fruit.

Add all the dry fruit and the soaking liquid into your cake batter, along with the glazed fruit and cherries. Mix together until combined and fruit is evenly spread through the cake batter.

Pour into your pre-line cake tin and bake at 155 C for 2 hours. Cool the cake in the tin.

This cake should keep for a while, but remember to keep it in an airtight tin, maybe in a dark corner of the pantry.

See you soon, and have a safe and happy Christmas.


Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap