TRADITIONAL CHRISTMAS CAKE
This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas.
Provided by urbanite001
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
- Sieve the flour, salt, mixed spice and cinnamon into a bowl.
- Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
- Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
- Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
- Turn the mixture into the prepared tin and make a slight hollow in the centre.
- Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
- Remove from the oven and leave to cool in the tin for 15 minutes.
- Turn out on to a wire rack and leave to cool.
- Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
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