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Classic British Christmas Cake Recipe
Christmas is not complete without a Christmas cake and it is easy to prepare.
Don't forget to start making it weeks before!
This recipe is for a traditional British cake from a dear friend.
- 525grams currants
- 225grams sultana's
- 225grams raisins
- 110grams mixed candied peel, finely chopped
- 165grams glazed cherries, halved
- 300grams plain flour
- pinch of salt
- 1/2 level teaspoon mixed spice
- 1/2 level teaspoon cinnamon
- 300grams butter, softened
- 300grams soft brown sugar
- 1/2 zest lemon
- 6 large eggs, lightly beaten
- 3 tablespoons brandy
- Heat the oven to 150C degrees The temperature has to be low in order for the cake to slow bake
- Line a 9inch cake tin with greaseproof paper
- Tie a double band of newspaper around the outside (insulator to prevent the cake from burning)
- Mix currants, raisins, sultana's, peel and cherries in a large bowl with the flour, salt and spices.
- Cream the butter and sugar in a seperate large bowl until light anf fluffy and then stir in the lemon zest.
- Add the beaten egg to the butter mixture a little at a time, beating well after each addition.
- Fold half the flour and fruit into the egg and butter mixture until it is all mixed together and then add the rest of it. Now add the brandy.
- Spoon the cake mixture into the prepared cake tin making sure that there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the centre. (This will rise again during baking)
- Stand the baking tin on a double layer of newspaper in the lower part of the oven ( if you are using gas then do without the newspaper)
- Bake for four and half hours and should it be browning too quickly than cover the top of the tin with greaseproof paper after two and half hours.
- After the full baking time check that it is done. It should be nicely browned all over and to check if it is cooked inside, insert a knife into the centre and if there is nothing on it than your cake is done.
- Leave the cake to cool for one hour and then remove it from the tin and prick it all over with a skewer and slowly pour over 3 to 4 tablespoons of brandy.
- This should be done every two weeks up until Christmas. So start your cake early!
- Wrap the cake in greaseproof paper and store it in an airtight container until it is time to ice.