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How To Make Christmas Cake

How To Make Christmas Cake

A fruity, moist traditional Christmas cake recipe. Watch our video for icing your Christmas cake to give it that special finishing touch! Savour our Christmas Cake recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
8
Prep =
30m
Cook =
4h:30m
Total =
5h
Temp =
180° c  -  360° f

Step 1: You will need …

  • 450 g currants
  • 180 g sultanas
  • 180 g raisins
  • 50 g glace cherries
  • 50 g mixed candied peel, finely chopped
  • 3 tbsp brandy
  • 220 g plain flour
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp ground mixed spice
  • 220 g unsalted butter
  • 220 g soft brown sugar
  • 4 large eggs
  • 50 g slivered almonds
  • 1 level dessert spoon of black treacle
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • 3 tbsp brandy for added flavour - optional
  • 25 whole almonds - optional
  • 2 large bowls
  • 1 small bowl
  • cling film
  • 1 sieve
  • 1 large metal spoon
  • 1 spatula
  • 1 dessert spoon
  • 1 baking tin 20cm/8inches in diameter
  • parchment paper
  • 1 wire rack
  • 1 wooden skewer
  • 1 cake mixer

Step 2: Soak the fruit

Into the large bowl add the currants, sultanas, raisins and candied peel. Evenly pour on the brandy, mix and soak for 24 hours.

Step 3: Preheat the oven

Set the oven to 140ºC (280ºF/ gas mark 1).

Step 4: Make the lining

Place the greaseproof paper onto your work surface. Turn the baking tin upside down and put the tin on the paper. Place your hand on top to steady it, take the knife and cut around the tin to make a circle. Remove the cut out circle from the paper. Repeat, to make another circle.

Step 5: Prepare the baking tin

Take a small knob of butter and grease the baking tin. Grease around the edge and the bottom of the tin. Place one of the paper circles into the tin and butter it.

Step 6: Prepare the flour

Into the large bowl, add the nutmeg and all spice and sift in the flour. Into the small bowl, break the eggs and gently whisk them together.

Step 7: Blend the ingredients

To the mixer bowl, add the butter, the brown sugar. Turn on the blender to its medium setting and mix until smooth and fluffy. Spoon in the egg mixture a little at a time. Let it blend for another minute, switch off the blender and remove the head.

Step 8: Fold the mixture

Add the blended mixture to the bowl with the sieved flour and spices. Using your spoon, create figure of eight movements around the bowl to keep the air in the mixture. This is called folding the ingredients. Pour in the mixed fruit, slivered almonds, cherries, salt, orange zest, lemon zest and the treacle. Once more, fold all of the ingredients in well.

Step 9: Get ready to bake

Spoon the cake mixture in the baking tin. Place the other paper circle onto the mixture and stab the centre in order to let the steam escape. Place the baking tin into the oven and bake for 4.5 hours.

Step 10: Remove the cake

After the cooking time, remove the lining and skewer the cake to test if it is cooked. If the skewer is clean the cake is ready to come out of the oven. If the skewer has cake mixture on it, put it back in the oven for another 30 minutes

Step 11: Release the cake

Place the cake on to the wire rack and undo the spring to free it. Leave the cake to cool for about an hour.

Finishing touches

You can eat the Christmas cake as it is, or add some brandy to give it more flavour. To do so, pierce the cake with a skewer, spoon the brandy over and let it soak. As you may prepare the cake up to two months in advance you can spoon on a shot of brandy weekly if you like. Remember to keep it in an airtight container to keep it fresh. Decorate with almonds or some festive decorations. Or you can cover it with icing. Why not watch our film “How to ice your Christmas cake” on the Videojug website?