This Christmas Cake recipe can make a superb Wedding, Christening or any Special Anniversary Cake. The following ingredients are for a 9 inch round or 8 inch square cake tin.
Traditional English Christmas Cake Ingredients
- Currants 450g
- Sultanas 300g
- Raisins 175g
- Glace Cherries, halved 115g
- Almonds, chopped 115g
- Mixed Peel 90g
- Lemon, grated rind 2
- Brandy 3 tbsp
- Plain Flour 300g
- Ground Mixed Spice 1.5 tsp
- Ground Nutmeg 1 tsp
- Ground Almonds 75g
- Soft Margarine or butter 250g
- Soft Brown Sugar 275g
- Black Treacle or Molasses 1.5 tsp
- Eggs, size 3, beaten 6
Method
Approximate baking time: 3 1/4 hours
- Preheat the oven to 140C/275F/Gas 1. Grease a deep cake tin, line the base and sides with double thickness baking parchment.
- Place ALL the ingredients in a large mixing bowl.
- Stir to combine (I use a wooden spoon to do this) for 3-6 minutes until well mixed.
- Spoon the mixture into the prepared tin and smooth the surface with the back of a wet metal spoon, make a slight impression in the centre to prevent the cake from doming.
- Bake in the centre of the oven. Test the cake about 30 minutes before the end of the baking time. If the cake browns too quickly, cover the top loosely with tin foil. To test if baked, press lightly in the centre. If the cake feels firm and when a skewer (or metal knitting needle!) inserted in the centre comes out clean then it is done. Test again at intervals if you are unsure.
- Leave the cake to cool in the tin. When completely cool, turn out of the tin. The lining paper can be left on to help keep the cake moist.
Storing
When the cake is cold, wrap in a double thickness of baking parchment or greaseproof paper, or foil. I tend to use baking parchment and wrap it up like a present, then use the tin foil. Store in an airtight container in a cool dry place where it will keep for several months. During storage, the cake can be wrapped and the bottom brushed with brandy (about half the amount used in the recipe). Re-wrap before storing again. As the cake keeps so well, there is no need to freeze.
I don't brush with extra brandy, but I always remember my Mother and Grandma making the Christmas Cake in October, then unwrapping it in November to add more brandy - it was quite potent.
Don't worry if you don't make the cake in October as you can make it whenever, but the longer you store it the nicer it tastes. I would not advise keeping it for more than 3 months before using hence why my family made it in October as it is just in time for Christmas.
A couple of weeks before Christmas take the cake out, cover with apricot jam, roll out marzipan and cover the cake. Lightly sprinkle icing sugar over the marzipan, wrap back up again and store until ready to ice.
You can ice the cake anyway you like. I like to make royal icing which goes very hard. A few days before Christmas I will ice my cake, and add all the decorations. My children like to place the decorations on the cake, just like I did when I was a child. I also remember when my Mother used to put some pennies in the cake wrapped in baking parchment. Obviously with health and safety issues these days it it not advisable, but was great fun when you found a penny!
Nicola Gibbin - Single mum of 2 teenage boys, a mere novice when it comes to writing blogs but learning everyday.
