Christmas Cake Recipe

An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit is required!

• 175g (¾ cup) unsalted butter, chopped

• 210g (1 packed cup) light brown muscovado sugar

• 400g (2 + ⅔ cups) mixed dried fruit

• 200g (1 cup) glacé cherries – roughly chopped

• 100g (1 cup) dried cranberries

• Zest and juice of 1 orange

• Zest of 1 lemon

• 120ml (½ cup) cherry brandy

• 85g (½ cup) ground almonds – (coarsely ground – not the type that is like flour)

• 3 large eggs – lightly whisked

• 200g (1 + ⅔ cup) plain (all-purpose) flour

• ½ tsp baking powder

• 1 tsp ground mixed spice

• 1 tsp ground cinnamon

• ¼ tsp ground allspice

To feed the cake:

• Cherry brandy – (1-2 tbsp per week)

INSTRUCTIONS

 Take a large saucepan pan and add the butter, sugar, dried mixed fruit, glacé cherries, cranberries, orange & lemon zest and juice and all but 4 tbsp of the cherry brandy.

• Heat on medium heat until the mixture comes to a gentle bubble, then turn down the heat and simmer for 10 minutes, stirring occasionally.

• Remove the pan from the heat and leave it to cool for 30 minutes.

• Preheat the oven to 150C/300F and line a 23cm (9inch) spring-form round cake tin (with a removable base) with baking parchment (I find it’s easier to line the sides first so they’re about 2″ above the cake tin, then cut out a circle for the base and push it in).

• Add the ground almonds into the slightly cooled fruit mixture and mix, then stir in the eggs.

• Add the flour, baking powder and spices and fold together until everything is just combined.

• Spoon the mixture into the tin and smooth flat with the back of a spoon.

• Bake for 45 minutes, then turn down the heat to 140C/275F and cook for a further 1-1+½ hours, until the cake is dark brown on top and an inserted skewer comes out clean (note: if you’re using a gas oven, the cake may take 15-30 minutes longer to cook). Cover the top of the cake with foil if it starts to darken too much.

• Take it out of the oven, and whilst it’s still hot, use a skewer to make about 10-12 holes all over the cake.

• Pour the 4 tbsp cherry brandy all over the top of the cake.

• Leave the cake to cool in the tin. then remove it and wrap it in a double layer of baking parchment and then in a double layer of foil. Place in an air-tight container at room temperature.

• Feed with 1-2 tbsp cherry brandy once a week up until a few days before you marzipan and ice the cake.

Source: kitchensanctuary.com

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