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Christmas Fruity Cake Recipe Video
|Self rising flour||340 Gram|
|Mixed spice||2 Tablespoon|
|Ground nutmeg||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground clove||1 Teaspoon|
|Ground almonds||125 Gram|
|Blanched whole almonds||125 Gram|
|Mixed peel||200 Gram|
|Lemon||1 Large, zested and juiced|
|Butter||340 Gram (At Room Temperature)|
|Soft dark brown sugar||280 Gram|
Serving size: Complete recipe
Calories 9507 Calories from Fat 3589
% Daily Value*
Total Fat 411 g632.1%
Saturated Fat 197 g985%
Trans Fat 0 g
Cholesterol 2422.9 mg
Sodium 7159 mg298.3%
Total Carbohydrates 1426 g475.4%
Dietary Fiber 104.3 g417.3%
Sugars 867.9 g
Protein 155 g310.5%
Vitamin A 216.7% Vitamin C 896.1%
Calcium 234.8% Iron 267.5%
*Based on a 2000 Calorie diet
Sift all the dry ingredients - flour, salt, spices and ground almonds into a large bowl. Then mix in the fruit and whole almonds. Blend thoroughly.
Cream together in a separate bowl (or better yet a blender like we did) the sugar, butter and lemon zest until fluffy. Beat in the eggs, little by little.
Stir this into the flour and fruit mixture adding the lemon juice and booze. The mixture should be soft and moist.
Spoon into the cake tin and level the top (make an indentation in the centre to avoid a 'domed' cake).
Bake in the centre of an oven pre-heated to 150deg C for 1 1/2 hours. Reduce the heat to 130 deg C and cover with brown paper to prevent burning, then cook for a further 3-3 1/2 hours.
Wrap tightly in tin foil until 6 weeks before Christmas. Then unwrap and using a skewer, make deep holes over most of the cake. Pour a few tablespoons of sherry or brandy into these holes. Reseal and repeat each week until decorating the cake - which will be in Part 2