Holidays are coming

It's getting to the time of year where thoughts are rapidly turning to all things Festive. The shops have been selling it to us for months already. The more organised of us have bought most of our presents and started planning for the Festive feasts ahead. The less organised are burying their heads in the sand and saying 'Christmas where? When?'

 

Whether you are the former or latter you will most likely be adding Christmas cake to your list, and here I will give you my recipe for a lovely, fragrant, yet brilliantly simple Christmas cake to rival those mass produced efforts that the shops peddle. I really think that homemade Christmas cake and pudding is so much nicer than the shop bought, and it can be a family tradition to all make a wish when stirring; as it was in my household when I was growing up.

It's one of those things that I think people are afraid to try as they think it will take a long time or be difficult. I can assure you, it isn't!

You will need a 20cm Round cake tin, or 18cm Square tin (and plenty of grease proof paper)

Ingredients:

200g currants

200g sultanas

200g raisins

75g candied peel, chopped

250g unsalted butter, softened, plus extra for greasing

250g light soft brown sugar

4 eggs

200g plain flour

2 tsp mixed spice

150ml alcohol of your choice (usually something like Sherry, Brandy or Rum)

Zest and juice of 4 clementines

1 tbsp black treacle

Method:

A day or two before you make your cake soak the dried fruit in the alcohol, zest, and juice in a covered bowl or tub.
If you forget to do it the day before you can heat the dried fruit gently in a pan with the alcohol, zest and juice and leave it to cool to soak up the juice.

 

 

 



Begin by heating the oven to 140c (130c fan). Grease and line the cake tin with greaseproof paper. You need a circle to cover the bottom of the tin and enough to go around the inside of the tin with around 3cm of paper of the top.
       
Then using a clean bowl or your stand mixer (makes life a bit easier) beat together the butter, sugar and treacle until light and fluffy.

Next, beat in the eggs, one at a time (to prevent the mix curdling).
Fold in the flour, mixed spice and fruit (with remaining liquid).


 

 

 

 

 

 

When the batter is well mixed, spoon into the lined cake tin and level out with the back of a spoon. 

 



 

 

 

Bake in the oven for 4- 4.5 hours. Until the cake is cooked through and a rich golden brown colour.
Check on the cake after 2 hours, if it already has a good golden colour it can be covered with foil or a circle of greaseproof paper to prevent it burning before it is cooked through.

 

 

 

 

Allow the cake to cool in the tin then carefully remove it and remove the greaseproof paper. To store the cake re-wrap it in clean, fresh greaseproof paper, making sure you cover the top as well with a separate circle of paper.
Store in an air tight container in a cool place. The cake can be stored for up to 6 months, so plenty of time to make this ahead.
Feed the cake every couple of weeks with some more alcohol (if you choose) or for a non alcoholic version you could use tea. Just skewer the cake in several places and drizzle over around 1 tbsp of your chosen liquid. Just be sure to re cover the cake well after each feeding to keep it fresh.

I haven't decorated my cake yet, and as I can't really do sugar craft it will have a simple marzipan covering topped with plain white icing. Wrapped with a festive cake ribbon and topped with an edible decoration. Look out for pics over the next few weeks.