For those of you who have yet to make your Christmas cake, this is a quick and easy one. Worth keeping the recipe for 2016!
Preparation: 30 minutes
Cooking : 2 hours
- 280g sultanas
- 280g raisins
- 280g currants
- 160g glazed cherries
- 1 orange & 1 lemon (Zest + juice)
- 160ml Brandy + extra for feeding
- 250g pack butter, softened
- 180g light soft brown sugar
- 175g plain flour
- 100g ground almonds
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 120g flaked almonds
- 4 large eggs
- 1 tsp vanilla extract
1- Put the dried fruit, zests and juice, brandy, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Leave on the side for about 30mn then add the remaining ingredients to the fruit mixture and stir well.
2- Heat oven to 150C
3- Line a deep 20 cm cake tin with a layer of baking parchment.
4- Tip into your tin, level the top with a spatula and bake for 2 hrs.
5- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of brandy.
6- Leave the cake to cool completely in the tin.
7- To store, peel off the baking parchment, then wrap in foil. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
If you need more information, do not hesitate to contact me. I will be happy to help you.
EDITOR: I received this recipe today, so realise it may be too late for you to make the cake for this year. However, it can be made at any time of the year as a special treat.