Christmas Cake Recipes
Make Christmas Special

It's one of my favourite Christmas cake recipes and quite simple to make. But you will need to be careful the outside doesn't burn during the long slow cooking process. Make sure you line the tin (10 in round or 9 in square) with at least two layers of greaseproof or waxed paper, and additionally you can also tie thick brown paper to the outside.

Here are the ingredients:

1 1/2 lb currants
2 lb raisins
4 oz chopped candied peel
4 oz glace cherries - cut in half

(Option - replace all the above with 4 lb of mixed dried fruit)

4 tbs chopped ginger (crystallised)
6 oz blanched sliced almonds
1 lb flour
1 tsp grated nutmeg,
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp salt
12 ox butter or suitable cooking margarine
14 oz brown sugar (a dark sugar for a dark cake)
1 tbs black treacle or molasses
4 tbs brandy
8 large eggs

In a large bowl mix all the dried fruit, ginger and almonds with sufficient of the flour to coat the fruit lightly.

In another bowl sift together the spices and salt with the rest of the flour until well mixed.

Finally in a third large bowl cream the sugar with the butter or margarine until smooth and then gently add the beaten eggs. Add the treacle and mix gently until the mixture is all one colour.

Slowly add the spiced flour mixture to the eggs, slowly folding it together with a wooden spoon before adding the fruit and gently mixing everything together. Add the brandy and mix gently.

As mentioned above, the well greased cake tin bottom and sides should be double lined wih greaseproof or waxed paper and the tin also have strong brown paper tied around the outside to prevent burning.

After lining the tin (ideally before mixing the ingredients), slowly transfer the mix into the tin. I try to leave a bit of a hollow in the centre to help the top to turn out flat when the cake rises.

Transfer the cake into the oven on a shelf no higher then the middle of the oven. The cake can take up to five hours to bake but all ovens vary so check it every so often.

When the cake has cooked for about an hour, turn the oven down to 275 deg F, 140 deg C, Gas Mark 1 and bake for about another four hours. After about two hours, it is a good idea to check the top of the cake to make sure it isn't burning. If necessary, cover the tin with foil to protect the cake top from overcooking.

Like most Christmas cake recipes, this cake is cooked when a skewer pushed into the centre comes out clean. It will need up to 2 hours to cool when cooked before removing from the tin and placing on a strong wire rack. When nearly cool, remove the paper and leave to cool for about another 10-12 hours before wrapping in foil and storing to allow the cake to mature. But enjoy opening it up and feeding it with a little brandy every so often

Click below for more Christmas cake recipes.