Christmas cake

 
 

Christmas cake

Ingredients: makes one 10inch cake

  • 450g raisins

  • 450g sultanas

  • 450g currants (or, I use mixed fruit eg currants, raisins, sultanas and a little mixed peel)

  • 170g glace cherries chopped into quarters

  • 6 tbsp brandy - plus more for soaking once cake is made

  • 285g softened butter

  • 225g dark brown sugar

  • 2 tbsp dark treacle

  • Grated rind of 2 oranges and 1 lemon

  • 1/2 tsp vanilla essence

  • 6 eggs - beaten

  • 285g plain flour

  • 1 heaped tsp mixed spice

  • 1/2 tsp mace

  • 1/2 tsp cinnamon

Wash all fruit with boiling water and drain, place in a large bowl and pour over the brandy and leave to soak for up to a week stirring every other day.

Before you start the cake, prepare the tin: line with 2 layers of buttered greaseproof/baking paper greased both sides to help it stick together. Then (the tricky bit!) get 10 sheets of newspaper together and cut so that when completely surrounding the tin it just reaches the top. If using a square tin, cut the corners to enable you to wrap the tin up like a parcel and tie round with string to hold in place. It is essential to do this so that the outside of the cake stays nice and moist and doesnt burn.

How to make:

  1. Heat oven to 140 C.

  2. Cream together the butter, sugar, treacle, lemon and orange rind. Mix the spices into the flour in a separate bowl.

  3. Add the eggs gradually and once half added, start to add a few spoonfuls of flour/spices too as you add the rest of the beaten egg.

  4. Continue and fold in the remaining flour and soaked fruit and stir until well mixed.

  5. Pour the mixture into the tin and level with a knife. Then over the kitchen floor twist the tin and drop on the floor from a height of about a foot, to level the cake and get rid of any air bubbles. Then wet your hand with cold water and with hand outstretched pat all over the top of the cake, you may need to do this twice. This stops it rising unevenly and enables you to end up with a nice flat topped cake.

  6. Place in the oven. It can take 3 hours to cook but check it after 2.5hrs or so depending on your oven. The paper doesn’t burn, or never has done yet because of the low temp but of course, keep an eye out!

  7. When cooked, remove from the oven and leave in the tin to cool completely. Remove from tin and wrap in 2 layers of tin foil.

  8. After a week, turn the cake over and pierce the bottom with a skewer lots of times all over. Pour over some brandy, rub in and leave to soak in. Re-wrap in foil and repeat the brandy step at least once more. I leave wrapped in foil for a good couple of weeks before eating.

  9. If you are covering/topping with marzipan, do that about a week before Christmas and ice it a few days later after that.

 
RecipesAll Recipes, Baking & Desserts