Ingredients

300g natural-colour glacé cherries, washed and halved
250g sultanas
350g raisins
350g currants
100g mixed peel
40g glacé ginger (or finely chopped stem ginger if you have trouble getting hold of it)
200g salted butter
200g molasses sugar
200g plain flour
4 medium free range eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
A Pinch of ground cloves
½ teaspoon mixed spice
160 ml brandy, plus more to feed (about 100ml’s)
75 ml vodka

Method:

Preheat the oven to 140°C fan (275°F/Gas 1).

Grease, base and side line an 8” round solid base cake tin (min 3” depth)

Place the dried fruit, peel and glace ginger into a large bowl and mix.
Place the butter and sugar in a small, microwave-safe bowl and heat for 1 minute at a time, stirring with a whisk at each interval, to mix the butter and sugar together.

Beat the eggs together with the vanilla extract.

Add the spiced flour to the fruit and mix.
Tip the warm butter and sugar mix into the fruit and mix well. Add the beaten egg and mix well. Finally add your brandy and vodka. STIR UP AND MAKE A WISH ✨ 💫

Pop in the oven and bake for 1 hour, then turn the heat down to 125°C (250°F/Gas 1/2) and continue to bake until completely cooked through. This will take approximately 2–2 ½ hours, depending on your oven. Check that a sharp knife or a skewer comes out almost clean.

Whist still hot, spike all over the cake with a skewer and pour over more brandy to soak the cake.

#christmas #christmascake #christmasbaking #baking #homebaking


































































Once cooled, double wrap in parchment and then wrap in strong foil. You can eat this after a week but ideally make a few weeks before you need it, and you can store it in a cool dry place for up to a year, feeding with extra brandy if you wish on occasion.

свернуть