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Traditional Christmas Cake

Traditional Christmas Cake

Date: 2015-12-25
No Christmas is ever complete without a classic Christmas Cake on the table. Though this recipe may at first glance look complicated it is, in fact, very easy if you prepare and weigh all the ingredients, and line the tin before you start.

Christmas cake should be made before Christmas for it to be fed at regular intervals with brandy, helping to mature the cake. However, if you are making it later, don't worry, it will still taste good.

If you have time, you can also soak the dried mixed fruits the night before in a little extra brandy and proceed with the recipe next day; this creates an even more moist cake.

  • 525g currants
  • 225ggolden raisins/sultanas*
  • 225graisins
  • 110g mixed candied peel, finely chopped
  • 165 glace cherries, halved
  • 300g all purpose or plain flour
  • Pinch salt
  • 1 level tsp mixed spice
  • 1 level tsp ground cinnamon
  • 1 level tsp freshly ground nutmeg
  • 300g butter, slightly softened
  • 300g soft brown sugar
  • Zest of 1 lemon
  • 6 large eggs, lightly beaten
  • 3 tbsp brandy, plus extra for feeding

1. Heat the oven to 150¡C

2. The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.

3. Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper.

4. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.

5. In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle.

6. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.

7. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the.

8. Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won't affect the cake, it doesn't smell too good.

9. Stand the tin on a double layer of newspaper in the lower part of the oven, if you have a gas oven ensure the paper is well away from the any flame, and bake for 4? hours. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2? hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.

10. After 4 hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.

11. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.