England
Christmas cake
Fruit soaked for weeks, baked low and slow, fed with brandy. A cake that demands commitment.
Contains alcohol
For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.
240 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayBrandy soaked fruit, fed weekly, then marzipan and royal icing.
The original513kcalsame
7 gproteinsame
3 gfibresame
240minutessame
Classic British Christmas cake.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the raisins, peel and cherries in 100 ml brandy overnight, covered.
- 2Heat the oven to 140 C. Double line an 8 inch deep tin with baking paper. Cream butter and sugar, beat in eggs, molasses and zest.
- 3Fold in maida, spices, salt, almonds and the soaked fruit.
- 4Spoon into the tin, level and make a slight dip in the centre. Bake 3 to 3 1/2 hours.
- 5Cool in the tin. Prick with a skewer and spoon over 2 tbsp brandy. Wrap tightly.
- 6Feed 1 to 2 tbsp brandy every week for 3 to 6 weeks before Christmas.
Serve it like this
Serve thin slices at room temperature with a cup of tea; add a slice of cheese if you want to be truly British.
