TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE image

Categories Cake Fruit Dessert Bake Christmas

Number Of Ingredients 24

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Ingredients

INGREDIENTS
1lb 2oz/525g currants
8oz/ 225g golden raisins/sultanas*
8oz / 225g raisins
4oz / 110g mixed candied peel, finely chopped
6oz / 165 glace cherries, halved
10oz/ 300g all purpose or plain flour
Pinch salt
½ level tsp mixed spice **
½ level tsp ground cinnamon
½ level tsp freshly ground nutmeg
2½ sticks / 300g butter, slightly softened
10 oz / 300g soft brown sugar
Zest of ½ lemon
6 large eggs, lightly beaten
3 tbsp brandy, plus extra for feeding
Prep Time: 60 minutes
Cook Time: 270 minutes
PREPARATION
Heat the oven to 300°F/150°C/Gas 2
The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here.
In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.

Steps:

Heat the oven to 300°F/150°C/Gas 2 The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked. Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices. In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smo