Ingredients for Grandma's Best Christmas Cake
- 200g currants
- 200g sultanas
- 100g raisins
- Glace Cherries
- Blanched Almonds
- 200g margarine
- Plain Flour
- White Sugar
- Brown Sugar
- Marmalade
- 2 tsp mixed spice
- 5 large eggs
- Salt
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How to Make Grandma's Best Christmas Cake
- Preheat oven to 150°C (300°F). Warm 200g of margarine to room temperature. Cream together the margarine with 200g of light brown sugar and 200g of caster sugar until light and fluffy.
- Beat in 5 large eggs one at a time, mixing in 1 tablespoon of the flour after each egg addition to prevent curdling.
- Blanch 100g of almonds (if using) by plunging them into boiling water for 1 minute then immediately into cold water. Peel off the skins. Add the blanched almonds (or 100g of chopped walnuts if you prefer), 200g of sultanas, 200g of currants, 100g of raisins, 2 tsp mixed spice, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp of grated lemon zest. Gently fold in 400g of self-raising flour, a little at a time, until just combined. Do not overmix.
- Grease and line an 8-9 inch round metal cake tin with greaseproof paper. Pour the batter into the tin, creating a slight dip in the center for even baking.
- Bake in the preheated oven for approximately 3 hours, or until a skewer inserted into the center comes out clean. It is worth checking with a skewer after 2 hours and 30 mins.
- Cool completely in the tin before removing. I recommend leaving it overnight to ensure it's fully cooled and to avoid sweating.
- Once completely cool, wrap the cake tightly in two layers of aluminum foil and store in a cool, dark cupboard.
- At the beginning of December, prick the top of the cake several times with a fork or skewer. Drizzle 2 tablespoons of brandy over the surface, re-wrap tightly, and turn the cake upside down. Repeat in two weeks.
- **Optional Tip:** For extra protection during baking, wrap the tin in brown paper, tying it securely with string, allowing the paper to extend slightly above the cake tin to shield the top from over-browning. You can add extra paper to the top, if needed.
- Bake in late October or early November for the best festive flavor.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
303g
Fat
25g
Carbs
35g
