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Home Dish Christmas Cake

Christmas Cake

Introduce

Chef :

Niki Freeman

Christmas Cake

This cake can be made a couple of months before Christmas and stored in a cool, dry place. Eat as it is (as a fruit cake) or just before Christmas, marzipan the cake (https://cookpad.com/us/recipes/11174930-how-to-marzipan-a-cake) and cover with Royal Icing (https://cookpad.com/us/recipes/11174895-royal-icing).

Ingredient

Cooking time :

3.25-3.50 hrs

8 oz

butter

8 oz

dark soft brown sugar

eggs

8 oz

plain flour, sifted

1 teaspoon

allspice

1/2 teaspoon

ground cinnamon

1/4 teaspoon

ground nutmeg

2 tablespoons

black treacle

1 tablespoon

lemon or orange juice

8 oz

seedless raisins

12 oz

currants

8 oz

sultanas

4 oz

cut mixed peel

3 oz

glace cherries, quartered, washed and dried

6-8 tablespoons

brandy (divided)

Cooking instructions

* Step 1

In a large bowl, combine the raisins, currants, sultanas, mixed peel, glace cherries and grated lemon and orange rind. Add 3-4 tablespoons brandy, stir well and leave to soak.

* Step 2

Preheat the oven to 300 F.

* Step 3

Grease and line an 8 inch round or 7 inch square deep cake tin with greased greaseproof paper.

* Step 4

In a large mixing bowl, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, folding in a tablespoon of flour after each addition.

* Step 5

Sift the remaining flour with spices and fold into the creamed mixture, using a large metal spoon. Then stir in the treacle and fruit juice.

* Step 6

Add the brandy-soaked fruit mix to the cake mixture and stir until evenly blended, then turn into the prepared tin. Smooth the surface, make a small hollow in the center and tie a treble thickness of brown paper around the outside of the tin.

* Step 7

Bake in the preheated cool oven for about 3.25-3.50 hours or until a warmed fine skewer inserted into the center of the cake comes out clean.

* Step 8

Leave the cake in the tin overnight to cool completely. Prick the surface all over with a fine skewer, then pour over the remaining 3-4 tablespoons brandy and allow to soak in. Remove the cake from the tin, wrap securely in foil and store in a cool dry place.