CHRISTMAS CAKE

CHRISTMAS CAKE

Traditional Recipe

 

 

PREP TIME: 1 HOUR  /  COOK TIME : 4 HOURS  /  12 SERVINGS

 

 

INGREDIENTS

250g soft dark brown sugar

175g plain flour

100g ground almonds

1/2 tsp bicarbonate of soda

2 tsp mixed spice

1 tsp ground cinnamon

100g chopped walnuts

700g mixed dried fruit (includes: raisins, currants, sultanas, mixed peel, & glace cherries, chopped)

pinch of salt

 

 

TO ADD

200ml orange juice

150ml brandy, rum or tea, plus extra for feeding

4 eggs

2 tsp vanilla extract

200g unsalted butter

 

 

METHOD

 

  1. Put the dried fruit, juice, brandy (or alternative) into a container, stir & leave overnight.
  2. Heat the oven to 300F/150C/140C fan/gas mark 2. Line a deep 20cm cake tin with a double layer of baking parchment, making sure it comes at least 3cm above the edge of the tin. Then wrap a double layer of newspaper or brown paper around the outside tying it with string which helps to stop the fruit burning. Add a circle of foil on top of the mixture but poke holes in it to allow the steam to rise. 
  3. Cream the butter, sugar & vanilla extract together in a large bowl. Add the eggs one at a time & stir until well combined. Add the flour, baking powder, mixed spice, cinnamon, fruit mix & mix & stir well until combined.
  4. Place the cake mixture into the tin, smooth the top of your cake & place in the oven.
  5. Bake for 1.5 hours then turn the oven down to 280F/140C/130C fan/gas mark 1, bake for a further 2.5 - 3 hours.
  6. Cool the cake in the cake tin, then remove, wrap in baking parchment & store in an airtight container, it will keep for 6 months.
  7. Feed your cake every week by skewering it in several places & sprinkling with 1 tsp of your choice of alcohol, tea or orange juice, & rewrap between feedings. 
  8. Add marzipan, icing & decorations a week before you wish to serve it to give it time to dry.