This is a favourite Christmas Cake recipe I use. It’s a mix up of lots of recipes I’ve looked at over the years and it always works well for me. I must admit I usually make mine a little earlier – two months before Christmas is preferable – but there is still time for it to mature nicely and have lots of flavour. The recipe is for an 8″ square cake.Ingredients
250g Dried Cranberries
100g Dried Apricots, chopped finely
100g Almonds, chopped finely
Zest of 1 Orange
Zest of 1 Lemon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Mixed Spice
350g Plain Flour
275g Butter, softened
275g Soft Light Brown Sugar
1 Tablespoon Black Treacle
1 Tablespoon Orange MarmaladeMethod
Pre-heat the oven to 150c. Grease and line an 8″ square cake tin.
Chop and mix all the fruit together.
Sift the flour, nutmeg and mixed spice together.
Cream the butter and sugar together until soft and light.
Add the eggs slowly, beating in well and adding a little flour mixture if necessary in between. Then fold in the remaining flour.
Finally fold in the mixed fruit, black treacle and marmalade.
Pour the mixture into the prepared tin and bake for approximately 3 1/4 hours. If the cake seems to be browning too much on top, cover it with greaseproof paper.
Leave the cake to cool in the tin then turn out onto a rack upside down. Prick all over and pour 4-5 tablespoons of rum over the top allowing it to soak down into the cake. When it’s all soaked in, wrap the cake with greaseproof paper then wrap again in foil to seal it fully. The cake will now be ready to decorate at any time before Christmas. It’s best to put a layer of marzipan first to seal it and then add your layer of royal icing or sugar paste icing. I prefer to use royal icing on a Christmas cake and here is one I decorated last year…
Last year I also made a two tiered Christmas cake using double the above quantity of cake mix and dividing it between a 7″ and a 9″ round cake tins. It was decorated with royal icing and sugar-paste models with a church made from sugar pastillage on the top.