I finally got around to making my Christmas Cake last weekend, - I was beginning to panic a bit as I've never left it this late before. Instead of the usual pre-soaking of the fruits in alcohol, I decided to simmer the fruits in Cherry Brandy for 10 minutes, which meant I could get the whole cake made and baked in a couple of hours.
The cake is now safely wrapped in a double layer of baking paper and a layer of foil, ready for its weekly feedings of cherry brandy - it's going to be a boozy one! In terms of the decoration, this year I am opting out of icing and instead going to go for a simple apricot glaze (warmed apricot jam brushed onto the cake) with brazil nuts and candied fruits on top.
EASY CHRISTMAS CAKE
| Serves: 1 x 20cm cake | Prep Time: 30 Minutes | Cook Time: 1 Hour 45 Minutes | Total Time: 2 Hours 15 Minutes |
- 500g dried fruit mix including rasins, currants and mixed peel
- 100g Glace Cherries, chopped
- 100g Apricots, chopped
- 100g Dates, chopped
- Zest of 2 Oranges and juice of 1
- 175g Butter
- 200g Dark Brown Sugar
- 100ml Brandy - I used Cherry, plus 4 TBSP
- 3 large Eggs, beaten
- 85g ground Almonds
- 200g plain Flour
- 1/2 tsp baking powder
- 1 TSP Mixed Spice
- 1 TSP Cinnamon
Step 1: Double line a 20cm deep cake tin with baking paper.
Step 2: Put the fruits, zest, juice, butter, sugar and brandy in a saucepan and bring to the boil, reduce to a simmer and continue to stir for 10 minutes. Leave to cool
Step 3: Preheat the oven to 150c/130c Fan/Gas 2. When the boozy fruit mixture is cooled, stir in the eggs and almonds then sift in the flour, baking powder and spices.
Step 4: Spoon into prepared tin and smooth the top. Bake for 45 minutes then turn down the heat to 140c/gas 1 and continue to bake for 1 hour. Test with skewer.
Step 5: When completely cool, remove from tin and wrap as instructed in the introduction.