Luxury Christmas Cake
Recipe By:
SUEB34
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serves:
12
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yield:
1 cake
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ready in:
4 hours 45 mins
(1 hour
Prep
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3 hours 45 mins
Cook)
It looks really difficult but it is actually amazingly easy - its just the ingredients list that looks daunting. This also makes an unforgettable wedding or christening cake.
ingredients
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225g (8 oz) currants
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225g (8 oz) lexia raisins
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225g (8 oz) sultanas
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175g (6 oz) glacé cherries, halved
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175g (6 oz) whole mixed candied peel, chopped small
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50g (2 oz) candied pineapple pieces
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50g (2 oz) stem ginger, chopped
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100g (4 oz) dried apricots, chopped
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150ml (1/4 pint) brandy or dark rum
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zest of 1 large lemon
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100g (4 oz) blanched almonds, chopped
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200g (14 oz) plain flour
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2 1/2 teaspoons ground cinnamon
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1 dessertspoon ground mixed spice
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1 teaspoon ground ginger
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350g (12 oz) butter
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350g (12 oz) soft light brown sugar
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1 tablespoon black treacle
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6 eggs
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5 tablespoons brandy or dark rum
preparation method
- Place all of the dried fruits into a large mixing bowl or pot (I use my jam pan), and mix in brandy or dark rum. Cover with a clean cloth and leave to stand for at least 24 hours, stirring every few hours so the fruit plumps up.
- Mix together the zest, almonds, flour and spices in a bowl.
- In a separate bowl, cream the butter, sugar and treacle until light. Beat in the eggs one at a time, adding a little flour with each. Finally, gently fold in the dry ingredients.
- Tip the creamed mixture into the fruit. You can be polite and use a wooden spoon if you like but I find it easier to role my sleeves up and use my hands. If you have a spare 10 year old with clean hands, you will find they love this bit! Make sure the fruit is evenly distributed.
- Prepare the cake tin. Double-line the inside of the tin with baking parchment, greasing it first. Allow the parchment to come about 1cm (1/2 in) above the top of the tin which should be in the region of 8cm (3 1/2 in) deep and 23 to 25cm (9 to 10 in). Cut a double circle of parchment with a diameter approximately 5cm (2 in) bigger than the tin. Fold and cut a hole in the centre about 4cm (1 1/2 in) across.
- Pour the mixture into the lined tin. Even the top and make a slight indentation in the centre with the back of a spoon. Put into the middle of a preheated oven (150 C / Gas mark 2) and carefully balance the circular disk of parchment on top of the tin - this stops the top of the cake over-browning and drying out. It's easier not to use the fan in a fan oven as it tends to blow the covering parchment off.
- Bake for 3 hours and 45 minutes. Place on a rack and allow to go cold in the tin (overnight). Remove from tin and take off the side parchment, leaving the bottom intact. Pierce all over with a skewer and carefully spoon over 5 tablespoons brandy or dark rum. Wrap carefully in a double layer of parchment then in two layers of foil. The cake must be completely enclosed by both.
- Keep for at least 4 months. 'Feed' monthly with four additional tablespoons brandy or rum. Rewrap carefully each time.
- Two weeks before required, cover with almond paste. Allow to dry for 5 days. Ice with fondant or royal icing as desired.