A favourite #Christmas cake recipe

A favourite #Christmas cake recipe. Picture by Chris Collingridge

A favourite #Christmas cake recipe. Picture by Chris Collingridge

Published Dec 21, 2018

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Ingredients 

- 250 g currants

- 250 g raisins

- 250 g sultanas

- 250 g glacé cherries, halved

- 250 g dates, chopped

- 150 g mixed peel

- 125 ml brandy

- 250 g butter

- 375 g brown sugar

- 6 extra-large eggs

- 375 ml flour

- 10 ml baking powder

- 10 ml mixed spice

- 100 g pecan nuts, chopped

- extra brandy

Method

- Combine all prepared fruit, cover with brandy and leave overnight.

- Line a 23cm-deep cake tin with greaseproof paper.

- Cream butter and sugar until light and fluffy. 

- Add eggs one at a time, beating well after each addition.

- Mix a little flour into the fruit mixture. Sift remaining flour with baking powder and spice. 

- Add to egg mixture alternately with fruit mixture. Finally, mix in the nuts.

- Spoon into prepared tin and bake at 140°C for 3-4 hours.

- Leave in tin to cool and wrap well in foil and plastic or air-tight tin until required.

- Pour brandy over cake every now and then.

Note

- Raisins, currants and sultanas can be replaced with 750 g cake fruit mix.

- If you don’t want to use alcohol, use apple juice instead of brandy.

- If you want to ice your cake, do it about a week before Christmas

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