Traditional Christmas cake
- December 2011
- Serves 30-32
- Takes 30 minutes to make, 4½ hours to cook
Make this traditional recipe from Richard Bertinet a month before Christmas, then feed it once a week for a rich and decadent Christmas cake.
- 16.7g (7.1g saturated)
- 50.2g (43g sugars)
For 32 servings
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.
When beating in the eggs in step 3, don’t worry if it looks like the batter is curdling. This is fine, as it all comes together again when mixed with the dry ingredients.
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