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Christmas Cake

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Rate this recipe 4/5 (25 Votes)

Ingredients

  • Round 17.5cm/7in Round 20cm/8in Round 22.5cm/9in
  • Square 15cm/6in Square 17.5cm/7in Square 20cm/8in
  • gram gram gram
  • Currants 100 150 200
  • Sultanas 100 150 200
  • Raisins 150 225 275
  • GlaceCherries 50 75 100
  • Mixed cut peel 50 75 100
  • Mix chopped nuts 50 75 100
  • Lemon rind (5ml/tsp) 1 1.5 2
  • Brandy(15 ml/tbsp) 1.5 2 2.5
  • Plain flour 125 200 250
  • Mixed spice(5ml/tsp) 1 1.5 1.75
  • Ground Almonds 25 50 60
  • Soft brown sugar 100 175 225
  • Butter 100 175 225
  • Black treacle(15ml/tbsp.)1 1 1.5
  • Eggs 3 4 5

Details

Level of difficulty Difficult
Cooking time 180mins
Cost Expensive

Preparation

Step 1

Mix all fruit, peel, nuts and lemon rind with brandy and leave overnight.

Step 2

Double line a baking tin with baking parchment/silicone /or greased greaseproof - making sure the paper around the sides extends about 7.5cm above the edge.
Tie a double-thick strip of brown paper around the outside of the tin (or paper carrier bags, or newspaper, or foil) - again extending above the tin.

Step 3

Mix in rest of ingredients and beat for a few mins until glossy. Add fruit mix and stir in.

Step 4

Cook at 140 c for 3-4 hours. When done remove, cool and cover.

Step 5

Prick and add brandy or juice for moistness.

Step 6

Cake is best cooked in late September/early October.

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