Christmas cake

Christmas cake

Christmas cake

Just in time for #StirUpSunday… (30th Nov this year)

It would be a lie to say that this recipe was crafted through years on testing and experience. In fact, like many of my recipes it is a combination of others I have found on the web and customised to suit my taste buds. Don’t forget to get started early on this one and enjoy a moist, boozy mouthful at Christmas.

Ingredients

Raisins 175g

Dried morllo cherries 150g

Currants 500g

Sultanas 350g

Zest of two oranges

Rum or Brandy or Sherry

Butter, softened 250g

Muscovado sugar 250g

Eggs 4

Black treacle 1 tbl spoon

Chopped, blanched almonds 75g

Self raising flour 75g

Plain flour 175g

Mixed spice 1 1/2 tsp

 

Recipe

Soak the fruit and zest in the rum for 1-3 days prior to baking (the longer the better if you remember in time).

Beat all of the other ingredients together, finally adding the soaked mixed fruit.

Double line a 9″ cake tin and cook at 120-140 degrees for 4 hours.

A skewer will come out clean. Cover with foil if the colour looks good.

 

 

 

Categories: Baking, Cakes, Seasonal