Traditional Christmas cake recipe

Each year I make my own Christmas cake, it is traditional rich fruit cake:

450g currants

175g sultanas

175g raisins

50g glacé cherries

50g mixed peel

Put in bowl with 3 tbsp brandy, stir well and leave over night to soak. Add more brandy as it soaks in, you can never have too much brandy!

225g plain flour

225g butter

225g soft brown sugar

4 large eggs

1/2tsp salt

1/4 tsp grated nutmeg

1/2 tsp mixed spice

1 tbsp black treacle

Zest of 1 lemon

Zest of 1 orange

Cream butter and sugar

Beat in eggs

Mix spices with flour and fold in

Fold in fruit, treacle and zests

Transfer into 9″ tin and bake at 140 degrees Celsius for 2.5-3 hours. 

Once cooled make small holes in the cake and feed with brandy until you are ready to ice it. 

I won’t be ready to ice mine for a few weeks yet, the top image is last years decoration. 

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