Thursday, 12 November 2015

Christmas Cake

Christmas Cake Recipe

Hello, hello! and yes it's that time of year again - Christmas is just around the corner!

Here's a recipe I use every year to make my christmas cake - it's a firm family favourite.  

You will need:-

125g/4oz raisins
125g/4oz glace cherries (chopped)
125g/4oz mixed peel
450g/1lb currants
125g/4oz sultanas
Put these in a bowl and stir in a good slug of brandy and leave overnight so the fruit soaks up the booze.

4 eggs (beaten)
225g/8oz butter
225g/8oz soft brown sugar
225g/8oz plain white flour
1 teaspoon mixed spice
125g/4oz ground almonds

Cream butter and sugar in a large bowl. Sift flour and mixed spice into a separate bowl and add soaked fruit and ground almonds. Mix well together.
Add spoonfuls of egg then flour mixture to bowl of creamed ingredients. Mix each addition thoroughly.

Put the mixture in a round 8 inch or square 7 inch loose bottomed tin that you've already lined with greaseproof paper.

Bake cake for 3 to 4 hours at 150C /300F /Gas Mark 2. 
If you double line the sides this will stop the cake from burning around the edges. Cake will be cooked when a skewer comes out clean.

When the cake has completely cooled you can store it in a tin for up to a year. To keep it moist I feed it brandy once a week. I usually make it about 6 weeks before Christmas and then when I have one of those lovely quiet days at home feeling all Christmassy, I put on some Christmas music, and marzipan, ice, and decorate it ready to eat on Christmas Eve.

Naturally, it tastes even better with a cocktail or two!

Comments and hello's always welcome here, on my Facebook Page and over on Instagram @sadiesfab50style.