The best way to make and mature a Christmas cake this December
Enjoy to your heart’s content.
Christmas cake is a true delicacy which is often shared down from the kitchens of grannies and oumas to her kids and – especially – her grandkids. This dessert brings the whole family together, as it contains a plethora of flavours for everyone: some fruits for mom, some sugar for the kids, and some booze for dad.
Here is a tried and tested recipe of an easy Christmas cake:
Ingredients:
- 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs).
- Zest and juice of 1 orange, and zest and juice of 1 lemon
- 150ml brandy, sherry, whisky or rum, plus extra for feeding
- 250g pack butter, softened
- 200g light, soft brown sugar
- 175g plain flour
- 100g ground almond
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almond
- 4 large eggs
- 1 tsp vanilla extract
Also read: Holiday snack: Try this melt-in-your-mouth Portuguese style chicken liver recipe
Steps:
Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over medium heat.
Bring to the boil, then lower the heat and simmer for 5 minutes. Tip the fruit mixture into a large bowl and leave to cool for 30 minutes.
Heat oven to 150°C/130°C fan / gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hours.
Remove the cake from the oven, poke holes in it with a skewer and spread over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
Don’t feed the cake with alcohol for the final week to give the surface a chance to dry before icing.
This Christmas cake will be sure to delight the hearts and tummies of all in the family.
Be sure to share pictures of your Christmas cake on Instagram and don’t forget to tag us!
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