Published: by Absolutely Recipes, in the recipes category.

Christmas Cake Recipe.

Ingredients:

1 3/4 Cups Currants

3/4 Cup Raisins

3/4 Cup Sultanas

1/4 Cup Pitted dates

1/2 Cup Dried apricots

1/4 Cup Dried cranberries

1/4 Cup Mixed peel

1 Orange, zested

1 Lemon, zested

3/4 Cup brandy or bourbon, plus extra for feeding

3/4 Cup unsalted butter, softened

3/4 Cup dark brown sugar

1/2 TBSP treacle

4 Large eggs

2 1/4 Cups All-purpose flour

1/2 TSP Baking powder

2 1/2 TSP Mixed spice

1 1/2 TSP Ground cinnamon

1 TSP Ground ginger

1/4 Cup Ground almonds

Recipe Instructions:

Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the
pour over the brandy.


Stir, cover and leave to soak overnight.


The next day, heat the oven to 300 degrees.


Line the base and side of a deep 9" cake tin with a double layer of baking
parchment, so it comes a few centimetres above the rim.


Beat the butter, sugar and treacle together in a large bowl using an electric
whisk, until pale and creamy.


Beat in the eggs, one at a time, scraping down the sides of the bowl every so
often.


Sift the flour, baking powder and spices into a separate bowl, then stir this
into the wet ingredients along with the ground almonds until combined.


Stir in the rehydrated fruit along with the soaking liquid, then spoon the
batter into the prepared tin and level the surface with the back of a spoon.


Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle
comes out clean.


If the cake starts to darken too quickly, cover with foil.


Leave to cool completely in the tin, then prick small holes all over the surface
using a cocktail stick or skewer and brush over a little brandy.


Wrap the cake in baking parchment, then a sheet of foil.
Store in an airtight
container and feed the cake with 1-2 tbsp brandy each week for three or four
weeks, stopping the week before you want to ice it.


Will keep in a cool, dry place for six months.

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