Ingredients for Cathedral Christmas Cake
- Brazil Nuts
- Blanched Almond
- Cashews
- Glace Red Cherries
- Glace Green Cherries
- Glace Fruit
- Sultana
- Raisins
- 4 large eggs
- Brown Sugar
- 2 teaspoons vanilla extract
- Plain Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Cathedral Christmas Cake
- Preheat oven to 130°C (110°C fan/Gas Mark 1). Position rack in the lower-middle of the oven.
- Grease and flour a 20cm or 30cm ring tin, or two medium loaf tins. Line the bottom with parchment paper.
- In a large bowl, combine the mixed nuts, glacé cherries, and candied fruits. Set aside some for decoration.
- Roughly chop larger pieces of fruit, leaving some long strips if desired (e.g., melon).
- In a separate large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
- Gently fold in the sifted flour, baking powder, and salt until just combined.
- Stir in the prepared nuts and fruits until evenly distributed.
- Carefully pour the batter into the prepared tin(s), pressing it evenly.
- Press the reserved cherries, fruit, and nuts into the top of the cake for decoration.
- Bake for 2.5-3 hours, or until a wooden skewer inserted into the center comes out clean. The cake should feel firm to the touch.
- Let the cake cool completely in the tin(s) before carefully removing it/them.
- Once completely cool, brush the cake all over with rum, brandy, or whisky (optional).
- Lightly brush the top with vegetable oil for a glossy finish.
- Wrap the cake tightly in greaseproof paper or store in an airtight container at room temperature. It will keep for several months.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
168g
Fat
44g
Carbs
24g
