How To Make Classic Christmas cake?
Prep Time:25 mins
Cook Time:2 hrs and 10 mins
Ingredients:
- 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
- 250g pack butter, softened
- 200g light soft brown sugar
- zest and juice 1 orange
- 150ml brandy, Sherry, whisky or rum, plus extra for feeding
- 175g plain flour
- 100g ground almond
- ½ tsp baking powder
- 2 tsp mixed spice
- zest and juice 1 lemon
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almonds
- 4 large eggs
- 1 tsp vanilla extract
Directions:
Step 1:Put 1 kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150 ml brandy or other alcohol, 250 g soft butter and 200 g light soft brown sugar in a large pan over medium heat.
Step 2:Bring to the boil, then reduce the heat and simmer for 5 minutes. Transfer the fruit mixture to a large bowl and leave to cool for 30 min.
Step 3:Preheat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking paper, then wrap a double layer of newspaper around the outside – tie with string.
Step 4:add 175 g plain flour, 100 g ground almonds, ½ teaspoon baking powder, 2 teaspoons spice mix, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, 100 g flaked almonds, 4 large eggs and 1 teaspoon vanilla extract to the fruit mixture and mix well so that there are no flour lumps.
Step 5:Pour into the prepared dish, smooth with a spatula and bake in the middle of the oven for 2 hours.
Step 6:Remove the cake from the oven, poke holes in the cake with a skewer and pour 2 tablespoons of alcohol of your choice over it. Leave the cake to cool completely in the tin.
Step 7:To shop, peel off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of alcohol every fortnight until you ice it.
Step 8:Don’t feed the cake in the last week to allow the surface to dry before icing.