A much loved family recipe, the Pōhutukawa Christmas Cake is bursting with fruit. Carefully selected sun dried apricots, raisins, sultanas, cherries and tangy citrus, are soaked in Kaiapoi Distillery’s exceptional quality crafted brandy, warmed by the Canterbury sun and turned regularly over three days making the fruit plump and juicy while developing the flavours and heavenly aromas.

Fresh free range local eggs and locally sourced flour mixed with the finest festive spices help to bind the mixture. The cake is topped with nuts, cherries and ginger and once baked, is brushed with brandy and glazed with homemade Southland apricot jam.

Slow maturing process. Our cakes receive very personalised attention over the twelve to twenty weeks before the cake reaches your Christmas table! During this time the cakes are brushed with brandy three times and twice lavishly covered in Southland homemade apricot jam (Organic grown Apricots) blended with warm brandy with a touch of freshly squeezed lemon juice.

150 mm Diameter

1 Kg

12 Servings