British Christmas Cake Recipes

MAKE & MATURE CHRISTMAS CAKE

Steps:

• Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
• Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
• Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
• Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
• Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
• Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
• To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
• Don't feed the cake for the final week to give the surface a chance to dry before icing.

BRITISH CHRISTMAS CAKE

Steps:

• Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.
• Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
• Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
• Add the treacle and fold into mixture.
• Add the eggs beating the mixture after each egg.
• If the mixture curdles add a little flour.
• Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.
• Add and mix in the brandy ( 3 tablespoons )
• Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.
• Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.
• Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.
• Test to see if cooked by inserting a skewer in the cake which should come out clean.
• Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.
• When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.
• Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.