Can you believe it? Its Christmas cake time already. As apposed to previous years the sun is shining and 2018’s Indian Summer is certainly making Christmas feel further and further away. With that being said my cake is in the oven and my house is starting to smell rather festive.
This year is have continued to use my traditional recipe but i have upped the quantities of mixed spice, cinnamon, nutmeg and glace cherrie.
You can find a link to previous recipes below:
- 2016 Christmas cake complete with fondant bow
- 2017 Christmas cake with ginger biscuit Christmas tree and chocolate brownie presents
Time to cook: 24-48 hours for fruits to soak in spirit. Then 5 hours for the cake to bake.
- 130ml Cognac/brandy of your choice
- 200g chopped glacé cherries
- 60g mixed chopped candied peel
- 275g sultanas
- 125g raisins
- 350g currants
- 225g plain flour
- 1/2 teaspoon salt
- 1 heaped teaspoon nutmeg, freshly grated
- 1 heaped teaspoon ground mixed spice
- 1 heaped teaspoon cinnamon
- 225g dark brown soft sugar
- 4 large eggs
- 1 dessertspoon black treacle
- 225g butter
- zest of 1 lemon and 1 orange
- Brandy of your choice
- Vodka (for brushing the marzipan)
- Ready to roll marzipan
- Ready to roll white icing
- Decorations of your choice
1. Place all the dried fruits large bowl. Pour over your chosen spirit, mix and cover with clingfilm for up to 48 hours. Keep in a cool dry place and occasionally toss the fruits to ensure all get their fair share of booze.
2. Heat the oven to 140c and line a loose bottom springform cake tin with greaseproof paper. In a large bowl sift the flour, spices and salt the mix so they are evenly distributed. Next add in the eggs, treacle, sugar and butter, whisk until pale in colour and smooth.
3. Gradually fold in the pre-soaked fruits and fresh zest.
4. Spoon the mix into your pre-lined cake tin and smooth to create an even surface.
5. Bake on the bottom shelf of the oven for up to 3-4 hours. Until the centre of the cake springs back when touched. If your cake appears to be turning too dark simply cover with foil.
6. Allow the cake to cool completely then brush liberally with your chosen spirit. Finally cover the cake in a double layer of cling film and a double layer or foil. Store in an airtight container and feed as often as you like, i recommend every 2-3 weeks.
Decoration inspiration to come! All questions and comments are welcome.
Lots of leftover dried fruits? Check out my recipe for sultana muffins here.