Christmas Cake

by Linda Newlove November 22, 2024

written by Linda Newlove November 22, 2024 2 minutes read

The English tradition of Christmas cake started out as plum porridge. Sultanas (golden raisins), juicy Zante currants, and raisins steeped in brandy, rum, whisky, or sherry are the ingredients of a traditional English Christmas cake.

Christmas cake

Serves: 8 Prep Time: 3 hours Cooking Time: 2 hours 45 minutes 2 hours 45 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

200 g butter
200 g Muscovado sugar
200 g plain flour
4 beaten eggs
50 g ground almonds
100 ml sherry
85 g candied peel
85 g glace cherries
250 g raisins
250 g currents
100 g Pecan nuts
Grated zest 1 lemon
1.5 tsp mixed spice
1/2 tsp vanilla extract

Instructions

Heat oven to 160C/fan 140C/gas 3.

Line the base and sides of a 20 cm round, 7. 5 cm deep cake tin.

Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through.

Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon.

Stir in the almonds.

Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, and vanilla.

Beat together to mix, then stir in the baking powder. Spoon mixture into the tin and smooth the top, making a slight dip in the centre.

Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean.

Leave to cool in the tin, then take out of the tin and peel off the lining paper.

When completely cold, wrap well in cling film and foil to store until ready to decorate.

The cake will keep for several months.

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Christmas Cake

Christmas cake

Ingredients

Instructions

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