Christmas Cake

​

Serves 8-10

Preparation: 40 minutes plus cooling overnight

Cooking Time: about 3½ hours

 

 This is a Guest Recipe that I have used for the past 45 years courtesy of Rosemary Wadey.

Much of my inspiration for Christmas cooking comes from

Rosemary and with this cake, we pierce it frequently and drizzle with

extra Brandy for preservation and moistness!

Not to mention that Christmas kick!!!

​

​

​​​

Ingredients

 

• ​225g / 8 oz butter or margarine

• 225g / 8 oz dark soft brown sugar

• 4 eggs

• 225g / 8 oz plain flour, sifted

• 1 teaspoon mixed spice

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground mace or nutmeg

• 2 tablespoons black treacle

• 1 tablespoon freshly squeezed lemon or orange juice

• 225g / 8 oz seedless raisins

• 350g / 12 oz currants

• 225g / 8 oz sultanas

• 100g / 4 oz cut mixed peel

• 50g / 2 oz blanched almonds, chopped

• 75g / 3 oz glacé cherries, quartered, washed and dried

• grated rind of one lemon

• grated rind of one small orange

• 3-4 tablespoons brandy

​

To dress the cake

​

• Ready to roll marzipan (with added brandy, optional)

• Apricot jam, warmed to help icing stick to the marzipan

• Ready to roll fondant icing

• Christmas cake frill  (available at Amazon)

• Decorations of your choice (available at Amazon)

 

 

​

Method

​​​

1. Pre-heat the oven to 150C , 300F, Gas Mark 2
    

2. Grease and line a 20cm / 8" round or 18cm / 7" square deep cake tin with greased greaseproof paper.
    

3. In a large mixing bowl, cram the butter and sugar until very light and fluffy.
    

4. Beat in the eggs, one at a time, folding in a tablespoon of flour after each addition.
    

5. Sift the remaining flour with the spices and fold into the creamed mixture, using a large metal spoon.​
    

6. Then stir in the treacle and fruit juice.
    

7. Combine the raisins, currants, sultanas, mixed peel, almonds, cherries, lemon and orange rind.
    

8. Add the combined fruits to the cake mixture and stir until evenly blended, then turn into the prepared tin.
    

9. Smooth the surface, make a small hollow in the centre and tie a treble thickness of brown paper around the outside of the tin.
    

10. Bake in a pre-heated cool oven for about 3¼ to 3½ hours or until a warmed fine skewer inserted into the centre of the cake comes out clean.
     

11. Leave the cake in the in overnight to cool completely.
     

12. Prick the surface all over with a fine skewer, then pour over the brandy and allow to soak in.
     

13. Remove the cake from the tin, wrap securely in foil and store in a cool, dry place.    This cake can also be frozen for up to six months and should then thaw overnight at room temperature.
     

14. When the cake is ready to be decorated, you can either pile glacé fruits on the top with nuts and then wrap with a decorative sleeve around the cake.
     

15. Alternatively, you might wish to roll out some ready made marzipan - brandy flavoured is available at Christmas time to cover the cake and then decorate, or you can then spread a little warmed apricot jam over the marzipan and then drape some rolled out ready made fondant icing and then finally decorate.