Christmas cake

0
479
christmascake

Ingredients:

  • 225g/8oz plain flour
  • 1/4 tsp salt
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 200g/7oz butter
  • 200g/7oz dark brown sugar
  • 2 tbsp black treacle
  • 1 tbsp marmalade
  • 1/4tsp vanilla essence
  • 4 eggs, lightly beaten
  • 800g/1 3/4 lb mixed dried fruits
  • 100g/3 1/2 oz chopped mixed peel
  • 150g/5oz glace cherries, halved
  • 100g/3 1/2 oz blanched almonds, chopped
  • brandy

Preparation:

  • Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
  • Sieve the flour, salt, mixed spice and cinnamon into a bowl.
  • Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
  • Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
  • Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
  • Turn the mixture into the prepared tin and make a slight hollow in the center.
  • Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
  • Remove from the oven and leave to cool in the tin for 15 minutes.
  • Turn out on to a wire rack and leave to cool.
  • Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake.
  • Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
  • OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.