As well as a turkey for Christmas and mince pies another Christmas dinner staple is a fruit cake, I myself don’t like Christmas cakes but I do love making them for everyone else to tuck in to.
For the past four years I’ve made a Christmas cake and for the past four years Mr H has asked me why I bother making it, mainly because I myself never eat it, see I’m not a fan of fruit cake, my answer is I love to bake and most of all I love the Christmas smell that engulfs my whole house when it’s in the oven baking away!
A couple of years ago I found a great easy recipe on the ASDA Good Living website which I’ve used each year, it’s pretty much fool proof and tastes delicious, well so I’ve been told!
I usually make my Christmas cake at the beginning of October, so I can slowly feed it with rum so it’s nice and moist for C-Day!
So here it is my Traditional Christmas Cake Recipe
200g Butter, softened plus extra for greasing
200g Dark Soft Brown Sugar
1tbsp Black Treacle
4 Medium Eggs, beaten
100g Glace Cherries
2tsp Mixed Spice
900g Fruit Mix
Finely grated zest of 1 Lemon and 1 Orange
225g Plain Flour, sifted
50g Ground Almonds
50g Flaked Almonds
50ml Dark Rum or Brandy (plus extra for feeding the cake before icing)
Ready in 6 hours, Serves 20
Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 24cm round deep cake tin with treble-thickness baking paper. In a bowl beat together the sugar, treacle and butter until the mixture is soft.
Gradually beat in the eggs, then quarter the glace cherries and add to the mixture along with the mixed spice, mixed fruit and zest. Stir until evenly combined.
Fold in the flour, ground almonds, flaked almonds and rum or brandy, then spoon into the cake tin and level off the surface. Wrap a band of brown paper around the outside of the tin and secure with string. Bake in the centre of the oven for 2 hours. Reduce the temperature to 140C/120C Fan/Gas 1. Cook for another 1 hour 30 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 1 hour, then turn out onto a wire rack to cool completely. When cool, prick the surface of the cake with a skewer and spoon over 2tbsp rum or brandy. Repeat every two weeks until ready to ice. Wrap tightly in greaseproof paper and foil. Store in a cool dry place for at least a week before icing or eating.
When do you make your Christmas cake and what recipe do you follow?