If you like your Christmas cake to be the traditional dark, rich and moist kind of cake then this is the recipe for you
This recipe makes either a 7inch square or 8inch round cake
For this Christmas cake you will need
- 8oz (225g) sultana’s
- 8oz (225g) raisins
- 12 oz (350g) currants
- 2oz candied peel
- 2oz glace cherries, washed and chopped
- 3 tablespoons of brandy
All these ingredients should be put into a covered bowl 24 hours before you plan to make your cake to allow the brandy to soak into the fruit which will make the fruit plump and moist
- 8oz (225g) plain flour
- half a teaspoon nutmeg
- half a teaspoon ground mixed spice
- half a teaspoon of salt
- 8oz (225g) soft brown sugar
- 8 oz (225g) butter
- 4 large free range eggs beaten
- 2oz chopped Almonds
- 1 tablespoon of black treacle
- grated zest of 1 lemon and 1 orange
Helpful Preparation before you get started
- Oven needs to be preheated to gas mark 2, which is 150oC or 300oF
- Grease and line your chosen shaped cake tin
- Double sift your flour, nutmeg, mixed spice and salt into a bowl
- Put the sugar and butter into either a bowl or your mixer and cream together the mix until it is really light and fluffy.
- Add your beaten eggs a little at a time, allowing it to be thoroughly mixed in before you add the next bit of egg until you have added all the eggs. If your mixture at any time looks like it’s going to curdle don’t worry just add a little of your ready sifted flour mix to them to stop this happening.
- Next fold the sifted flour mix into your creamed butter, sugar and egg mixture. It is important to fold the flour in and not just use your mixer for this.
- Next fold all other ingredients into your mixture, so that’s the soaked fruit & peel, the chopped almonds, black treacle and the grated zest of a lemon and an orange.
- Pour your mixture into your pre-prepared cake tin and level the surface of your cake mixture
- Tie brown paper that’s taller than your cake tin around the edge of your cake tin, this helps prevent the sides of your cake being exposed to too much heat
- Cover the top of your cake tin tower with parchment paper making sure there is a hole in the middle that is about the size of a 50p piece
- Bake on a low shelf in your preheated oven for between 4 and 4 ½ hours as a guide your cake shouldn’t be ready until after the 4 hours so try not to open the oven door to check it until 4 hours have passed.
- The cake is ready when a metal skewer come out clean with no raw cake mix attached
Once your cake has cooled wrap in greaseproof paper and store in an air tight tin for up to 8 weeks before Christmas and feed with brandy* before you marzipan and ice it
*Feeding a Christmas cake involves gently skewering your cake in places and then putting a teaspoon or so of brandy onto your cake and allowing the alcohol to seep into the holes.