Ingredients for British Christmas Cake
- Plain Flour
- Ground Mixed Spice
- Cinnamon
- Lemon, Rind Of
- 225g unsalted butter, softened
- 4 large eggs
- Currants
- Sultanas
- Seedless Raisins
- Glace Cherries
- Almonds
- 100g mixed peel
- 100ml brandy (plus extra for feeding)
- Black Treacle
- Walnuts
- Soft Brown Sugar
- Muscovado Sugar
- Sufficient almond paste for covering
- Sufficient royal icing for decorating
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How to Make British Christmas Cake
- Grease and flour an 8-inch square cake tin. Line the base and sides with greased greaseproof paper.
- Wrap the outside of the tin with double layers of brown paper.
- Sift together the flour and mixed spice into a large mixing bowl. Stir in the grated lemon zest.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the golden syrup, then add the eggs one at a time, mixing well after each addition. If the mixture curdles, gently stir in a spoonful of flour.
- Gently fold in the sifted dry ingredients, along with the currants, raisins, sultanas, mixed peel, cherries, and chopped nuts until evenly distributed.
- Stir in the brandy.
- Spoon the batter into the prepared tin, level the surface, and gently tap the tin to remove air bubbles.
- Make a slight indentation in the center of the batter.
- Cover the tin and leave the cake to rest in a cool place for 24 hours.
- Preheat oven to 150°C (300°F). Place a container of water on the bottom shelf of the oven to create moisture.
- Place the cake tin on a double sheet of brown paper on the middle shelf of the oven.
- Bake for 4 hours. Check for doneness by inserting a skewer into the center; it should come out clean.
- Allow the cake to cool in the tin for 1 hour, then invert it onto a wire rack to cool completely. Remove the paper.
- Once cold, prick the top of the cake with a skewer and pour over the remaining brandy.
- Wrap the cake in fresh greaseproof paper, then foil.
- Store the cake in an airtight container for at least one month before decorating. This allows the flavors to mature.
- Decorate with almond paste and royal icing as desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
383g
Fat
127g
Carbs
54g
