The Christmas cake.

                                              My Christmas cake recipe!

This recipe produces a lighter Christmas cake which makes for a fantastic light and boozy cake on Christmas day. Make in October or November to allow plenty of time for 'feeding' in the brandy. 

Ingredients: 

250g self- raising flour

1 1/2 tsp mixed spice

1 tsp of ground cinnamon

1 tsp of ground ginger

50g ground almonds

350g of raisins, currents and sultanas (soaked over night in 3 tbsp of brandy)

50g mixed peel

50g dried apricots (chopped)

50g walnuts (chopped)

50g dried figs (chopped)

250g unsalted butter, softened

the zest and juice of one unwaxed lemon.  

200g Dark Muscovado sugar

5 large eggs

100 ml Brandy 

Pre heat you oven @ 150 c, fan oven 130 c or gas mark 2

Sift flour and Spices add the ground almonds 

Add raisins, currents, sultanas, mixed peel, dried apricots, chopped figs, walnuts
 and a pinch of Salt,

Stir together.

in a separate bowel beat the butter, lemon zest and dark muscovado sugar.

Mix until lighter and fluffy 

Add the eggs one by one mixing well. Add the egg,sugar and butter mixture to the flour, fruit and spices stirring well. Finish by adding your freshly squeezed lemon and 100ml of Brandy. mix well. 

Almost there! Add your finished mixture to your tin and level off.



Bake for 2 1/2 hours uncovered @ 150 c, fan oven 130 c or gas mark 2. After the 2 1/2 hours cover the top of the cake with baking parchment and bake for another hour. Test for readiness after the hour ( poke a skewer in the middle if it comes out your done). If not try again in 20 mins.

Sit back with a cup of tea and enjoy the smell of Christmas!