Christmas Cake Recipe

• 225 grams / 8 oz of butter
• 280 grams / 10 oz of soft brown sugar
• 6 eggs
• 350 grams / 12 oz of flour
• 2 teaspoons of baking powder
• 1 tablespoon of mixed spice
• 2 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 225 grams / 8 oz of raisins
• 225 grams / 8 oz of currants
• 450 grams / 1 lb of sultanas
• 115 grams / 4 oz of mixed peel
• 115 grams / 4 oz of whole almonds
• 115 grams / 4 oz of glacé cherries (red and green)
• grated rind (zest) of 1 lemon or orange
• 4 teaspoons of sherry or brandy

Preheat the oven to 120°C, 250°F or gas mark ½. Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butterand sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3½ to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin.

The alcoholic content of the sherry or brandy will evaporate during baking, but you may prefer to use fruit juice instead. Once the cake has cooled, ice with Almond Icing or Marzipan and Royal Icing. The cake is best made a month or more in advance to let the flavours develop and should be stored in an airtight container.