Traditional Christmas Cake Recipe

B&B host, Alice has been making this Christmas Cake recipe for over 40 years and says that it goes down a treat with all her family. It's a simply delicous cake that will no doubt, become a part of your Christmas baking tradition too!

Top Tip: Try and make your cake at least a month before Christmas to give it plenty of time to mature and make it all the more delicious.

Ingredients

9 oz. plain flour
¼ level teaspoon salt
1 level teaspoon mixed spice
12 oz. stoned raisins
12 oz. sultanas
12 oz. currants
2 oz. candied peel, chopped
3 oz. glacé cherries, quartered
2 oz. almonds, blanched and chopped
8 oz. butter
8 oz. soft brown sugar
4 eggs, lightly beaten
1 ½ level tablespoons black treacle
2 tablespoons brandy

Oven setting:  150 °C; Gas Mark 2  & 140 °C; Gas Mark 1
Preparation time:  30 minutes   Cooking time:  4 hours

Method

1. Line the base and sides of an 8-inch round cake tin with a double layer of greaseproof paper, and then tie a double band of brown paper, 1 inch wider than the depth of the tin, round the outside.

2. Sieve flour, salt and spice into a large bowl.

3. Cream butter and sugar until pale and creamy.

4. Beat in a little egg at a time.

5. Stir in treacle, then flour, dried fruit, peel, cherries and almonds.

6. Turn mixture into prepared tin and bake in the oven at 150 °C for 3 hours, then reduce oven to 140 °C and bake for 1 – 1½ hours, or until a skewer inserted in the centre comes out clean.

7. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire tray. Remove the paper.

8. When almost cold, turn it upside down, pierce with a skewer and spoon brandy over.

9. When completely cold, wrap in greaseproof paper and foil, or store in an airtight tin.

Posted: 23 Nov 2020 by Claire Regan | with 2 comments

Tags: B&B Recipes, Christmas Recipes, Festive Recipes