Traditional christmas cake

1 servings

Ingredients

QuantityIngredient
poundsMixed dried fruit
4ouncesCandied peel; chopped
8ouncesGlace cherries
5fluid ounceSherry or orange juice
9ouncesPlain wholewheat flour and plain white; mixed
; flour
1teaspoonBaking powder
½teaspoonMixed spice
¼teaspoonFreshly grated nutmeg
9ouncesButter or soft vegetarian margarine
9ouncesSoft brown sugar
4Free-range eggs; lightly beaten
Grated rind of 1 orange
Grated rind of 1 lemon
2ouncesGround almonds
2ouncesFlaked almonds
2tablespoonsBrandy

Directions

1. Put the dried fruit into a bowl with the candied peel. Rinse and halve the cherries and add to the bowl, along with the cherry or orange juice.

Mix, then cover and leave to marinate for 1-2 days, stirring occasionally.

2. Line a 20cm / 8in round cake tin with a double layer of greaseproof paper, and tie a double layer of newspaper around the outside of the tin.

Set the oven to 140øC/275øF/Gas Mark 1.

3. Sift together the flours, baking powder and spices. Cream the butter or margarine with the sugar then beat in the eggs a little at a time. Fold in the flour mixture, then stir in the fruit, orange and lemon rinds, and the ground and flaked almonds.

4. Spoon the mixture into the prepared tin and bake for 4¼ hours, until a skewer inserted into the middle of the cake comes out clean. Stand the cake in its tin on a wire rack to cool.

5. Remove the cake from the tin and strip off the paper. Prick the cake all over with a skewer and pour over the brandy. Wrap in greaseproof paper and store in an airtight tin until required. The cake will keep well for 1-3 months and mature during that time. Sprinkle with a little more brandy during storage.

6.Cover with almond paste and decorate with royal icing if liked.

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