Christmas Cake

Name: Christmas Cake
Prep time: 1 h
Cook time: 3 h 45 min
Total time: 4 h 45 min
Yield: 10 servings
Ingredients: 450 g currant; 225 g sultana; 225 g raisin; 85 g glace cherry (chopped); 85 g mixed peel (finely chopped); 1 lemon (zest and juice); 275 g butter; 275 g soft brown sugar; 4 large eggs; 275 g plain flour; 1 tsp mixed spice; 0.5 tsp cinnamon; 0.5 tsp nutmeg; 0.5 tsp salt; 1 tbs black treacle; 85 g almond (chopped); 100 ml brandy (plus more for 'feeding' the cake')

Jill Booth

Prep 1 hr1h

Cook 3 hrs 45 mins3h 45m

Serves 10

This is a traditional British Christmas Cake. If you don't want to marzipan and ice it then decorate it with whole almonds on the top before you cook it.

Ingredients

450 g currant
225 g sultana
225 g raisin
85 g glace cherry (chopped)
85 g mixed peel (finely chopped)
1 lemon (zest and juice)
275 g butter
275 g soft brown sugar
4 large eggs
275 g plain flour
1 tsp mixed spice
0.5 tsps cinnamon
0.5 tsps nutmeg
0.5 tsps salt
1 tb black treacle
85 g almond (chopped)
100 ml brandy (plus more for'feeding'the cake')

Instructions

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1
Grease and line a 20cm round 7cm deep cake tin
2
Tie a double thickness of brown paper round the outside of the cake tin or (more traditionally) folded newspaper.
3
Place the dried fruit, glace cherries, mixed peel, lemon zest and juice and brandy in a large bowl and soak overnight.
4
The next day, pre-heat the oven to 150C/gas 2
5
Cream and butter and sugar together until pale and fluffy. Beat in the eggs one at a time. Sift the flour, salt and spices over the creamed mixture and then gently fold it in
6
Fold in the brandy soaked fruit, chopped almonds and treacle.
7
Spoon the mixture into the prepared cake tin and spread evenly. Ensure that it is flat and there are no air pockets.
8
Cut a small hole in a disc of double thickness baking paper (to allow steam to escape) and place it on top of the cake.
9
Bake for until a skewer put into the cake through the hole in the baking paper comes out clean.
10
Remove from the oven and allow the cake to cool in the tin
11
When the cake is cold. Tip it upside down and spike holes into it with a skewer. Dribble a couple of tablespoons of brandy into it
12
Wrap the cake in baking paper and store it in an air tight container. The cake can be stored like this for at least 3 months. It is recommended to feed the cake a little more brandy every 3/4 weeks! :-)

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