Basic Christmas Cake Recipe
Ingredients
| 8 oz/225 g plain flour | ||
| 8 oz/225 g butter or margarine | ||
| 8 oz/225 g soft light brown sugar | ||
| 4 eggs, size 3, beaten | ||
| Nutmeg | 1/2 Teaspoon | |
| Mixed spice | 1/2 Teaspoon | |
| 8 oz/225 g currants | ||
| 12 oz/350 g sultanas | ||
| 8 oz/225 g no-need-to-soak dried peaches, chopped | ||
| 4 oz/100 g hazelnuts, finely chopped | ||
| 8 tsp brandy or rum | ||
| Grated rind and juice of 1 orange | ||
Directions
Sieve flour into a mixing bowl.
In a separate large mixing bowl, cream the fat and sugar until light and fluffy.
Gradually add the eggs and beat well.
If mixture begins to curdle, add a little flour.
Fold in flour and spices, then stir in remaining ingredients.
Mix well.
Spoon mixture into prepared tin.
Level top, then make a small hollow in the centre to allow for rising.
Bake for specified time.
Leave overnight to cool in the tin, then turn out and remove greaseproof paper.
Wrap cake in clean greaseproof and store in a dark place for 3 weeks, or until required.
When the paper becomes sticky, the cake has matured and can be covered with marzipan.
Always trim the top and turn the cake upside down to ensure a smooth surface before brushing with apricot glaze then covering with marzipan.
In a separate large mixing bowl, cream the fat and sugar until light and fluffy.
Gradually add the eggs and beat well.
If mixture begins to curdle, add a little flour.
Fold in flour and spices, then stir in remaining ingredients.
Mix well.
Spoon mixture into prepared tin.
Level top, then make a small hollow in the centre to allow for rising.
Bake for specified time.
Leave overnight to cool in the tin, then turn out and remove greaseproof paper.
Wrap cake in clean greaseproof and store in a dark place for 3 weeks, or until required.
When the paper becomes sticky, the cake has matured and can be covered with marzipan.
Always trim the top and turn the cake upside down to ensure a smooth surface before brushing with apricot glaze then covering with marzipan.
Chef
