Traditional Christmas Cake

Traditional Christmas Cake, 6.3 out of 10 based on 8 ratings

Christmas Cake Recipe

Traditional Christmas Cake Recipe:

This Christmas cake recipe’s been used by my mum every year, since I can remember (let’s say a good few years!). It’s really rich, moist and very delicious. Mum’s just made this (July 2012) ready for Christmas this year! So you can make it well in advance and leave it to ‘mature’ ready for Christmas if you prefer. Simply wrap it in greased proof paper and store it in an airtight container until you’re ready to ice it.  Hope you enjoy this lovely recipe as much as our family does. Best regards Sharon!

By Sylvia, 65, Lancashire

Method:

1.  Mix the fruit together

2.  Mix flour,Spice and ground almonds

3.  Beat butter and sugar to a cream

4.  Beat eggs and milk together

5.  Stir in a alternately a little at a time the flour mixture and eggs and milk into the butter and sugar

6.   Add the fruit last

7.   Mix thoroughly (If a darker cake is desired add one tablespoon of treacle)

8.   Use a large  8” cake tin lined with greased proof paper (I prefer a square tin as it’s easier to cut but you can use a round tin)

9.   Bake for about 4 hours – the first hour in a moderate oven 180-190°C (360°F).  And then a slow oven 120-140°C  (240°F) for approx 3 hours

Sylvia Comments:

You can substitute the currants, raisins, sultanas & chopped peel with the equivalent weight of mixed fruit – I’ve found this to be easier to buy and with the same end result.

I regularly ‘feed’ my cake with brandy – approx once a month. Simply make several holes in the bottom of the cake using a skewer and pour on the brandy so it soaks in. This will give your cake extra flavour and keep it nice and moist.