Cold Desserts Recipes - Christmas Cake Recipe

Ingredients

• 175g/6oz candied peel (chopped)

• 175g/glace cherries (quartered)

• 450g/1lb sultanas

• 450g/1lb currants

• 350g/12oz raisins

• 125g/4oz almonds (blanched and chopped)

• 300g/11oz flour

• 300g/11oz butter

• 300g/11oz brown sugar

• Grated zest of 1 orange

• Grated zest of 1 lemon

• 1 tablespoon black treacle 6 eggs (beaten)

• 1/2 teaspoon salt

• 1/2 teaspoon mixed spice

• 1/2 teaspoon grated nutmeg

• 5 tablespoons brandy

Serve 6-8

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Method:

1. Preheat the oven to 170°C/325°F/Gas mark 3. In a large bowl, coat the candied peel, cherries, sultanas, currants, raisins and almonds with a tablespoon of the flour.

2. In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the grated orange and lemon zest and the black treacle. Beating with a wooden spoon, gradually add the beaten eggs, with a sprinkling of flour to stop the mixture from curdling.

3. Stir in the remaining flour, sifted with the salt and spices, and enough of the brandy to make a batter that will drop easily when shaken from the spoon. Stir in the fruit and nuts.

4. Turn the batter into a 12cm/5in deep cake tin, well greased and lined with greaseproof paper.

5. Bake in the oven for 20 minutes, then reduce the heat to 140°C/275°F/Gas mark 1 and bake for a further 41/2 hours. Let the cake cool for 1 hour before turning it out.