Christmas Cake
Ingredients
2 tbsp Brandy
Zest and juice of ½ a lemon
170 g currants
110 g sultanas
110 g raisins
85 g glace cherries halved
55 g mixed peel
170 g butter
170 g dark soft brown sugar
3 eggs
200 g plain flour
1 tsp ground cinnamon
1 tsp mixed spice
55 g chopped almonds (optional)
To Serve:
2 tbsp brandy to mature flavour
Icing optional
Instructions
Step 1
Place fruit, brandy and lemon juice in a large bowl, cover with cling film then soak for at least 24 hours.
Step 2
Grease and line a 20cm (8”) dark cake tin or Pyrex soufflé dish.
Step 3
Cream butter and sugar until fluffy, then add eggs. Mix in half the fruit, then the flour and remaining fruit, including any liquid from soaking.
Step 4
Cream butter and sugar until fluffy, then add eggs. Mix in half the fruit, then the flour and remaining fruit, including any liquid from soaking.
Step 5
Place on wire shelf position 2 and cook for 40 minutes at 180 Watts and Hot Air 140C (no need to preheat) or into pre-heated oven.
Step 6
Test the cake is cooked with a skewer. If still sticky inside, cook for another 5 minutes. Cake should look slightly moist on surface to allow for standing time.
Step 7
Allow to cool, remove from tin and pierce with skewer. For a richer flavour, add extra brandy and wrap in foil for 1-2 weeks before icing.
