It’s time to start thinking about your Christmas cake!

Christmas is fast approaching and we can almost taste all the delicious treats that come along with the festive season. Don’t forget, October is the ideal time to create the perfect celebratory Christmas cake. To help you get an effortlessly rich and fruity cake, follow the recipe below and remember to get cracking now to allow sufficient time for the cake to mature.

 

Ingredients

  • 525g currants
  • 225g golden raisings/sultanas
  • 110g mixed candied peel, finely chopped
  • 165g glace cherries, halves
  • 300g plain flour
  • Pinch of salt
  • ½ teaspoon mixed spice
  • 300g butter, slightly softened
  • 300g soft brown sugar
  • Zest of ½ lemon
  • 6 large eggs, lightly beaten
  • 3 tablespoon brandy, plus extra for feeding

 

Method

Heat the oven to 150C/300F/Gas 2 – Make sure to keep the temperature low as the cake is packed with sugars, fruits and brandy – if the temperature is any higher the outside of the cake will burn and the inside will be undercooked!

  1. Line a 9” cake tin with greaseproof paper and tie a double band of brown paper around the outside (this acts as an insulator to prevent the cake from burning!)
  2. Mix together all the currants, sultanas, raisins, peel, cherries, flour, salt and spices.
  3. In another bowl, cream the butter and sugar until light and stir in lemon zest. Add the beaten eggs to the butter, a little bit at a time (Don’t rush this, the mixture could curdle).
  4. Next, fold in half the flour and fruit into the egg and butter mixture, once mixed, repeat with the remaining mixture. Then add brandy.
  5. Spoon the mixture into the cake tin, making sure there are no air pockets and smooth the surface with a slight dip in the centre (this will rise during cooking & create a smooth surface for icing the cake).
  6. Bake for 4 ½ hours – if the cake is browning too quickly, cover the tin with a double layer of greaseproof paper and avoid opening the oven door during cooking time, as the cake could collapse.
  7. Leave the cake to cool fully. Once cooled, prick the surface with a fork and pour over 2-3 teaspoons of brandy.

The cake should be stored wrapped in greaseproof paper, in an airtight tin and fed with 2-3 tablespoons of brandy every 2 weeks.

We hope you enjoy your Christmas cake, we’d love it if you could share pictures of your delicious creations with us! Tweet us at @SpicersOfHythe.


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