- 300g plain flour
- 250g unsalted butter
- 250g dark brown sugar
- 850g mixed dried fruits
- 120g chopped mixed peel
- 150g glacé cherries, halved
- 4 medium eggs
- 1/2 tsp salt
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 3 tbsp black treacle
- 1 tbsp marmalade or apricot jam
- 1/2 tsp vanilla essence
- Brandy (You can use as much or as little as you like. I put in about 4-5 tablespoons in the cake and use 3-4 tablespoons to pour over the top.)
With only a few weeks to go until Christmas and the chilly temperatures outside, it’s a perfect time to stay in, keep warm, get the oven on and bake your Christmas cake!
This can be made weeks in advance. Store in two layers of greaseproof paper and a layer of foil.
Heat the oven to 140C (130C fan)/Gas 1. Grease a 20cm/8inch round cake tin and line the bottom and sides with greaseproof paper
Turn the mixture into the prepared tin. Bake in the oven for 3 ½ – 4 hours or until the skewer comes out clean.
Turn out on to a sheet of greaseproof paper. This helps create a nice flat base for the cake (I don’t recommend levelling Christmas cake) as on a cooling rack you are likely to get lines.
To flash-mature your cake, pop it in the freezer for a day or so and then take it out and let it defrost before doing anything with it. The process of defrosting matures the cake fast.
If feeding with alcohol 1-2 tablespoons per week should be enough.
When ready to decorate cover with a layer of marzipan, then sugar paste/royal icing and decorate as desired!
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Merry Christmas and happy baking!