Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Christmas Cake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Christmas Cake Recipe.
You can cook Christmas Cake using 17 ingredients and 8 steps. Here is how you cook that.
Ingredients of Christmas Cake
Make ready 8 oz of butter.
Prepare 8 oz of dark soft brown sugar.
It’s 4 of eggs.
It’s 8 oz of plain flour, sifted.
Make ready 1 teaspoon of allspice.
Make ready 1/2 teaspoon of ground cinnamon.
It’s 1/4 teaspoon of ground nutmeg.
Prepare 2 tablespoons of black treacle.
You need 1 tablespoon of lemon or orange juice.
You need 8 oz of seedless raisins.
Prepare 12 oz of currants.
Take 8 oz of sultanas.
Prepare 4 oz of cut mixed peel.
You need 3 oz of glace cherries, quartered, washed and dried.
You need of grated rind of 1 lemon.
Make ready of grated rind of 1 small orange.
Take 6-8 tablespoons of brandy (divided).
Christmas Cake step by step
In a large bowl, combine the raisins, currants, sultanas, mixed peel, glace cherries and grated lemon and orange rind. Add 3-4 tablespoons brandy, stir well and leave to soak..
Preheat the oven to 300 F..
Grease and line an 8 inch round or 7 inch square deep cake tin with greased greaseproof paper..
In a large mixing bowl, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, folding in a tablespoon of flour after each addition..
Sift the remaining flour with spices and fold into the creamed mixture, using a large metal spoon. Then stir in the treacle and fruit juice..
Add the brandy-soaked fruit mix to the cake mixture and stir until evenly blended, then turn into the prepared tin. Smooth the surface, make a small hollow in the center and tie a treble thickness of brown paper around the outside of the tin..
Bake in the preheated cool oven for about 3.25-3.50 hours or until a warmed fine skewer inserted into the center of the cake comes out clean..
Leave the cake in the tin overnight to cool completely. Prick the surface all over with a fine skewer, then pour over the remaining 3-4 tablespoons brandy and allow to soak in. Remove the cake from the tin, wrap securely in foil and store in a cool dry place..
