Description
A rich and traditional Christmas cake packed with dried fruits and spices.
Ingredients
Scale
- 200 g raisins
- 200 g sultanas
- 200 g currants
- 200 g dried cranberries
- 200 g glace cherries
- 75 g mixed peel
- zest of 2 lemons
- juice of 2 lemons
- 175 ml brandy
- 250 g unsalted butter
- 200 g light brown soft sugar
- 50 g treacle
- 200 g self raising flour
- 100 g ground almonds
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 5 medium eggs
- 2 tsp vanilla extract
Instructions
- Combine raisins, sultanas, currants, cranberries, cherries, peel, lemon zest, lemon juice, brandy, butter, sugar, and treacle in a bowl.
- Microwave for 5 minutes until butter melts, or simmer in a pan for 10 minutes.
- Cool for 30 minutes. Preheat oven to 150c/130c fan.
- Add flour, almonds, spices, eggs, and vanilla to the cooled mixture. Mix well.
- Line an 8-inch cake tin with baking paper.
- Pour mixture into the tin and bake for 2 hours. Cover with foil if browning too quickly.
- Remove from oven, prick with a fork, and spoon over brandy. Cool completely.
- Wrap in baking parchment and foil. Store for 2 weeks, feeding with brandy every two weeks until Christmas.
Notes
- Cake can be made up to 12 weeks before Christmas.
- Feed the cake every 2 weeks.
- Freeze for 3+ months wrapped in baking parchment and foil.
- Use any rich spirit or substitute with tea or apple juice.
- Store wrapped in baking parchment and foil in a cake tin.
- Substitute self-raising flour with plain flour and 1 tsp baking powder.
- Ground almonds can be replaced with more flour.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg