Try this traditional Christmas cake recipe from Richard Bertinet this Christmas
Ingredients
- 375g unsalted butter at room temperature, plus extra, melted, for greasing
- 370g self-raising flour
- ½ tsp salt
- 3 tsp mixed spice
- 1 tsp each ground nutmeg and cinnamon
- ½ tsp ground cloves
- 130g ground almonds
- 480g each currants, raisins and sultanas
- 225g each glacé cherries and mixed citrus peel
- 130g blanched almonds
- 315g soft dark brown sugar
- Grated zest and juice of 1 large lemon
- 9 large free-range eggs, plus 1 extra (optional)
- 8 tbsp brandy
Method
- 1. Preheat the oven to 150°C/fan130°C/gas 2. Grease a 20cm round, deep cake tin thoroughly with melted butter, then line with a double layer of baking paper brushed generously with melted butter, so the paper protrudes 10-12cm above the top.
- 2. Tie a double layer of baking paper around the outside of the tin so it also protrudes 10-12cm, to stop the cake burning. Sift the flour, salt, spices and ground almonds into a large bowl, add the fruit and blanched almonds, then mix together well.
- 3. In a separate bowl, cream the sugar, butter and zest until fluffy, then beat in the eggs one at a time. Stir into the flour and fruit, then stir in the lemon juice and half the brandy. The mix should be soft/moist. If not, add an extra egg, beaten with a little milk.
- 4. Spoon the mix into the tin, level the top, then bake on the bottom shelf of the oven for 1 hour. Reduce the heat to 140°C/fan120°C/gas 1 and bake for 3¼-3½ hours. Cover loosely with baking paper for the last 2 hours to stop the cake burning. It’s done when it shrinks a little from the sides.
- 5. Remove from the oven and cool a little before turning out onto a wire rack to cool completely. Wrap in baking paper, then foil.
Nutritional info
Per serving: 383kcals, 16.7g fat (7.1g saturated), 6.2g protein, 50.2g carbs (43g sugars), 0.3g salt, 2g fibre
Chef's tip
Ideally, make this a month in advance. Unwrap the foil once a week and make holes in the cake using a skewer – pour 1 tbsp brandy over, then rewrap. Once the brandy has been added, it will keep for another 2-3 months in an airtight container in a cool, dark place.
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