Christmas Cake
Christmas cake is a fruitcake traditionally served around Christmas in the United Kingdom, especially after long walks, to be had with tea. This is a traditional, somewhat extravagant recipe which is quite easy to make, but steeping the fruit should be done over a long time for best results. The resultant cakes should last in very good condition for several months if kept whole in air-tight tins. Traditionally, the cake is made on the first Sunday of Advent and (once cooled) is 'fed' with alcohol (brandy or rum) every few days until just before Christmas, when it is iced.
Total Time
About 4 days
Servings
10
600 g currants
400 g sultanas
400 g glacé cherries, quartered
200 g raisins
100 g chopped candied peel
200 ml sherry
100 ml brandy
50 ml kirsch (or rum)
4 standard (100 g) eggs
300 g lightly-salted soft margarine (The "Stork" brand is traditional)
300 g dark brown sugar
100 g self-raising flour
200 g plain flour
100 g finely-chopped almonds
2 teaspoons ground mixed spice
2 tablespoons black treacle
Place all the fruit in a large bowl and pour the spirits over the mixture.
Cover the bowl in foil and leave in a cool place.
Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit.
Beat together the sugar and margarine with the eggs.
Add the almonds and black treacle, and mix further.
Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results.
Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment.
Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven.
4 hours
Once a knife comes out clean, remove from the oven and allow to cool fully.
Stored in an airtight box the cake should keep for at least four months.