Traditional Christmas Cake
This traditional Christmas fruitcake recipe is a testament to the joy and warmth of the holiday season. Filled with a medley of dried fruits, nuts, and fragrant spices, this cake promises a slice of festive cheer in every bite. Follow these steps to create a rich and decadent treat that's perfect for indulging in during the most wonderful time of the year.
— Constant Cookbook
Ingredients
- 225g/8oz plain flour
- ¼ tsp salt
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 200g/7oz butter
- 200g/7oz dark brown sugar
- 2 tbsp black treacle
- 1 tbsp marmalade
- ¼ tsp vanilla essence
- 4 free-range eggs, lightly beaten
- 800g/1¾lb mixed dried fruits
- 100g/3½oz chopped mixed peel
- 150g/5oz glace cherries, halved
- 100g/3½oz blanched almonds, chopped
- brandy
- To decorate
- 200g/7oz marzipan
- 1-2 tbsp apricot jam, warmed
- royal icing
- 3 free-range egg whites
- 600g/1lb 5oz icing sugar, sieved
- 1½ tsp liquid glycerine - optional
- 1 tbsp lemon juice
Instructions
- Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
- Sieve the flour, salt, mixed spice and cinnamon into a bowl.
- Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
- Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
- Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
- Turn the mixture into the prepared tin and make a slight hollow in the centre.
- Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
- Remove from the oven and leave to cool in the tin for 15 minutes.
- Turn out on to a wire rack and leave to cool.
- Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
Yield
Serves 8
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