Christmas cake

I am baking some cakes for Samantha and Mark’s naming party and have borrowed the recipe from my friend Angie, as she used it for her wedding cakes so figured it was a good one! It’s quite expensive as you’d expect, but extremely easy to do… Although we had to make two trips to the local shop during the baking process because although I’d carefully bought all the tricky ingredients, I forgot to buy eggs and butter! But I made it with Samantha’s help so not too tricky! The main things to remember are you need to soak the fruit the night before, and you need plenty of time to bake it… And it’s a low oven so you can’t have it in at the same time as your dinner!

125g halved glacé cherries

100g chopped dried apricots

600g mixed currants, raisins and sultanas (recipe said 200g of each, but cheaper to buy a mix… Mine had a few bits of peel in too)

75g candied peel

100g dried cranberries

150ml sherry, brandy, rum or tea (I used tea but we’ve just remembered we’ve got a bottle of corvoisier in the cupboard for the next one)

Zest and juice of 4 clementines (panther ate the rest after I’d juiced them!)

250g butter

250g light soft brown sugar

2 tsp vanilla

4 eggs

200g plain flour

2 tsp mixed spice

50g flaked almonds

50g chopped hazelnuts

The night before soak the fruit in the tea or alcohol… I used a big Tupperware for this

Grease bad line a 20cm round or 18cm square tin (the recipe suggests you wrap around the tin… I didn’t bother!)

Beat the butter, sugar and vanilla until creamy (I used real butter and had to use an electric mixer)

Beat in the eggs one at a time

Add the flour and mixed spice

Add the fruit in its liquid, the nuts, and the clementine zest and juice

Mix well

Pour into a cake tin and use a spoon to make a little dent In the middle

Bake for 90 mins at 170 (preheat the oven)

Cover with foil (do thus earlier if the top is burning)

Turn den to 140 and bake for 45-60mins 

When it’s ready if you insert a skewer/knife, it will come out  clean… Mine took the full 60 minutes

When it’s cooled wrap in foil and store in an airtight tin for up to 6 months. 

Feed every few weeks by piercing with a skewer bad sprinkling with more alcohol/ tea

With such a tricky and expensive cake, even I followed the temperatures and times really carefully! I have one more to make!

The original recipe comes from Lakeland.co.uk

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