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Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.
