White Chocolate Christmas Cake

Prep: 10 mins | Cook: 1 hour 20 mins | Serves: 12


180g unsalted butter, cut into cubes

1 cup caster sugar

200g white chocolate

3 eggs

2 cups self-raising flour

1/3 cup Angas Park Mixed Peel

250g Angas Park Glacé cherries, chopped

1 cup Angas Park Pitted Prunes, chopped


  1. Place butter, sugar and chocolate in a saucepan. Cook over low heat until butter and chocolate melts and sugar is dissolved. Allow to cool slightly.
  2. Stir through eggs one at a time, then add flour and mix well.
  3. Stir through mixed peel, glacé cherries and prunes. Pour into a 20cm square cake tin lined with baking paper.
  4. Bake in a pre-heated moderately slow oven (160ºC-180ºC) for 40 minutes. Cover with foil and return to oven for a further 40 minutes or until cooked. Dust with icing sugar to serve.