Christmas Cake Recipe

My mum is a whizz in the kitchen (unlike myself who is generally a disaster when it comes to anything more complicated than a cupcake) and every year she makes a Christmas cake… each time with a slightly different recipe. This year we tried the following:

  • 1kg Mixed Dried Fruit & Glacé Cherries
  • 1 Lemon
  • 1 Orange
  • 150ml Sherry
  • 250g Butter
  • 200g Brown Sugar
  • 175g Plain Flour
  • 100g Ground Almond
  • 100g Flaked Almonds
  • 1/2 tsp Baking Powder
  • 2 tsp Mixed Spice
  • 1 tsp Ground Cloves
  • 1 tsp Vanilla Extract
  • 4 Large Eggs

First pre-heat the oven to 150°C and cut out two sheets of baking paper to double line your cake tin. Then cut out two layers of newspaper to wrap around the outside of the tin and secure with string to prevent the cake from burning.

Zest and juice the orange and lemon, measure out the dried fruit, cherries, sherry, butter, sugar and almonds and add to a large pan. Bring the mixture to the boil and then simmer for 30 minutes and leave to cool.

Once the mixture is cool, measure out the flour, baking powder, mixed spice, cloves and vanilla extract and eggs. Add all of the ingredients to a large bowl and mix thoroughly. Pour the mixture evenly into the cake tin and bake for 2 hours.

Leave the cake to cool and then wrap in tin foil and place in an airtight container. Every fortnight, unwrap and feed the cake with 2 tbsp of sherry until you are ready to ice it.

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