Classic Christmas cake

Name: Classic Christmas cake
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: Serves 16
Cuisine: British recipes
Ingredients: 700g mixed dried fruit; 50g dried cranberries; 50g chopped mixed peel; 6 tbsp brandy, plus extra for ‘feeding’; 225g unsalted butter, softened, plus; extra for greasing; 225g soft dark brown sugar; 4 large eggs, beaten; 225g plain flour, sifted; ½ tsp salt; ½ tsp ground mixed spice; ½ tsp freshly ground nutmeg; 50g unblanched almonds, chopped; 1 tbsp black treacle; Grated zest of 2 oranges

Easy
December 2007

Easy
December 2007

Serves 16
Takes 25 minutes to make, 4 hours to bake, plus 24 hours’ soaking, cooling and storing.

This classic Christmas cake recipe is a real showstopper and can be made weeks in advance. One for Stir-up Sunday?

We’ve given this cake a natural look with bay leaves round the edge, but you could give our special gingerbread house decoration a go.

Nutrition: per serving

Calories: 408kcals
Fat: 16g (8.5g saturated)
Protein: 5.3g
Carbohydrates: 57.7g (44.6g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 408kcals
Fat: 16g (8.5g saturated)
Protein: 5.3g
Carbohydrates: 57.7g (44.6g sugar)
Salt: 0.3g

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Ingredients

700g mixed dried fruit
50g dried cranberries
50g chopped mixed peel
6 tbsp brandy, plus extra for ‘feeding’
225g unsalted butter, softened, plus
extra for greasing
225g soft dark brown sugar
4 large eggs, beaten
225g plain flour, sifted
½ tsp salt
½ tsp ground mixed spice
½ tsp freshly ground nutmeg
50g unblanched almonds, chopped
1 tbsp black treacle
Grated zest of 2 oranges

Ingredients

700g mixed dried fruit
50g dried cranberries
50g chopped mixed peel
6 tbsp brandy, plus extra for ‘feeding’
225g unsalted butter, softened, plus
extra for greasing
225g soft dark brown sugar
4 large eggs, beaten
225g plain flour, sifted
½ tsp salt
½ tsp ground mixed spice
½ tsp freshly ground nutmeg
50g unblanched almonds, chopped
1 tbsp black treacle
Grated zest of 2 oranges

Method

In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.

Method

In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.