Mums Christmas Cake
Delve into the warmth of a traditional fruitcake filled with a medley of currants, sultanas, raisins, cherries, and a hint of brandy-soaked goodness. The rich blend of spices and zesty citrus notes infuse this recipe with an irresistible aroma that will transport you to cozy gatherings and festive moments. Enjoy the sweet essence of this delectable treat that promises to be the perfect companion for your cup of tea or coffee.
— Constant Cookbook
Ingredients
- 9 oz currants
- 4 oz sultanas
- 4oz raisins
- 6 oz cherries
- 4 oz candied peel
- 3 tbsp brandy
- 5 oz plain flour
- salt
- 1/4 tsp cinnamon
- 1/4 tsp mixed spice
- grated lemon rind
- grated orange peel
- 5 oz butter
- 5 oz brown sugar (light bown sugar)
- 1 tbsp treacle
- 3 eggs
- 1/2 tsp nutmeg
- 1/2 cocoa
- 4 oz dates
- 4 oz ground almonds
Instructions
- pre heat the oven to 150c/fan 140c/gas 2
- put all currants/raisins/sultanas/candied peel/lemon and orange rind in a large bowl, along with the brandy,leave to soak for at least two hours, you can use tea if not using brandy, no milk in tea.
- beat butter and sugar tgether, until pale, add beaton eggs, a little at a time, if starting to curdle, add a little flour
- add all dry ingrediants, to the mixture, add any remaining ingrediants, then mix both wet and dry together,in a large bowl.
- line a 8" round tin, add the mixture, wrap brown paper round the outside of the tin, to stop cake burning, whilst baking, also place a sheet a greasproof over the top, after 1 1/2 hours , turn oven down too 140/130c for another hour or until cooked,
Yield
Serves 6
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