15
Method:
1Lightly grease and line the sides and base of an 18cm round deep
cake tin with non-stick baking paper.
2Tie a double band of brown paper around the outside of the tin.
3Sieve the flour, mixed spice and cinnamon into a bowl and set
aside.
4Put the currants, sultanas, raisins and mixed peel into a large bowl
and stir well with a wooden spoon. Set aside.
5Wash the glace cherries under cold running water and then dry
thoroughly using a clean tea towel or kitchen paper. Coat with a
little of the flour and spice mixture and set aside.
6Preheat the fan oven to 130°C / Gas Mark 1.
7Put the softened butter and sugar and lemon zest into the Mixing
Bowl and fit the Beaters with Bowl Scraper and Bowl Cover. Cream
together on speed 3 until pale and light (about 4 minutes).
8While the Mixer is running add a little of the flour mixture and a little
of the beaten egg, beating well after each addition until all the flour
and egg has been added (about 4 minutes).
9Mix in the brandy.
10
Reduce the setting to 1, then add the dried fruit and finally the
cherries. Mix gently and then turn into the prepared tin. Level the
surface with a spoon.
11
Bake in the centre of the oven for 3 hours, covering the top of the
tin with baking paper after 1½ - 2 hours if becoming too brown.
Insert a skewer in the middle of the cake, if it’s done the skewer will
come out clean.
12
Leave to cool completely in the tin, then store upside down
wrapped in a double layer of baking paper and over wrapped with
foil.
13
Feed weekly, by pricking the surface of the cake with a fine skewer
and slowly pouring over a tablespoon of brandy.
14
When required, decorate the cake with marzipan and royal or
fondant icing.
.
Ingredients:
•375g currants
•140g sultanas
•130g raisins
•50g mixed peel
•75g glace cherries, halved
•175g unsalted butter, softened
and cubed
•175g soft dark brown sugar
•Zest of half lemon
•215g plain flour
•½ level tsp mixed spice
•½ level tsp cinnamon
•3 medium eggs, beaten
•1 tbsp brandy
Christmas Cake
Preparation time: 30 minutes
Cooking time: 3 hours
