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Christmas Cake
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups10 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4599172
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Fruit
- 600 g currants
- 400 g sultanas
- 400 g glacé cherries, quartered
- 200 g raisins
- 100 g chopped candied peel
- 200 ml sherry
- 100 ml brandy
- 50 ml kirsch (or rum)
Cake
- 4 standard (100 g) eggs
- 300 g lightly-salted soft margarine (The "Stork" brand is traditional)
- 300 g dark brown sugar
- 100 g self-raising flour
- 200 g plain flour
- 100 g finely-chopped almonds
- 2 teaspoons ground mixed spice
- 2 tablespoons black treacle
Directions
Fruit
- Place all the fruit in a large bowl and pour the spirits over the mixture.
- Cover the bowl in foil and leave in a cool place.
- Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit.
Cake
- Beat together the sugar and margarine with the eggs.
- Add the almonds and black treacle, and mix further.
- Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results.
- Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment.
- Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven.
- Once a knife comes out clean, remove from the oven and allow to cool fully.
- Stored in an airtight box the cake should keep for at least four months.