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

Portion size: Serves 16
Takes 25 minutes to make, 4 hours to bake, plus 24 hours’ soaking, cooling and storing.
Difficulty: easy

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

We’ve used bay leaves around the edge, which gives a natural feel to the cake, and looks like a little row of trees. For something fancier you could give our special gingerbread house decoration a go.

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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

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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.
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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.