Christmas cake

Basic ingredients:
  • 125 g (4 oz) raisins
  • 125 g (4 oz) glace cherries
  • 125 g (4 oz) ground almonds
  • 450 g (1 lb) currants
  • 125 g (4 oz) sultanas
  • 2 tablespoons brandy, sherry or rum
  • 4 eggs
  • 225 g (8 oz) butter
  • 225 g (8 oz) soft brown sugar
  • 225 g (8 oz) plain white flour
  • 1 teaspoon mixed spice(ground nutmeg, cinnamon)
  • 125 g (4 oz) chopped candied peel (mixed peel)

  • Preparation:
    • First chop the cherries, mixed peel and raisins.
    • Mix the chopped cherries and raisins with the currants and sultanas in a bowl.
    • Pour in the bowl brandy, sherry or rum, leave overnight.
    • Preheat the oven to 300 F or 150 C
    • Meanwhile beat the eggs, in other bowl cream butter and sugar.
    • In a separate bowl, sift flour and mix it with the mixed spice, add soaked fruit and the ground almonds.
    • Add the beaten egg to the creamed ingredients bowl, also add the flour mixture and mix well at each addition.
    • Line the cake tin with grease-proof paper and put the mixture.
    • Bake the cake for 3 to 4 hours until it is firm.
    • Remove the cake from the tin and let it cool.
    • When the cake is cold, store in an air-tight tin and let it mature as long as possible (at least 3 months). It will keep for a year.

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