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Basic Christmas Cake

Western.Chefs's picture
Ingredients
  Plain flour 8 Ounce (225 Grams)
  Butter/Margarine 8 Ounce (225 Grams)
  Soft light brown sugar 8 Ounce (225 Grams)
  Eggs 4 , beaten (Size 3 Eggs)
  Nutmeg 1⁄2 Teaspoon
  Mixed spice 1⁄2 Teaspoon
  Currants 8 Ounce (225 Grams)
  Sultanas 12 Ounce (350 Grams)
  Dried peaches 8 Ounce, chopped (225 Grams, No Need To Soak Variety)
  Hazelnuts 4 Ounce, finely chopped (100 Grams)
  Brandy/Rum 8 Teaspoon
  Orange 1 , rind grated and juice taken out
Directions

Sieve flour into a mixing bowl.
In a separate large mixing bowl, cream the fat and sugar until light and fluffy.
Gradually add the eggs and beat well.
If mixture begins to curdle, add a little flour.
Fold in flour and spices, then stir in remaining ingredients.
Mix well.
Spoon mixture into prepared tin.
Level top, then make a small hollow in the centre to allow for rising.
Bake for specified time.
Leave overnight to cool in the tin, then turn out and remove greaseproof paper.
Wrap cake in clean greaseproof and store in a dark place for 3 weeks, or until required.
When the paper becomes sticky, the cake has matured and can be covered with marzipan.
Always trim the top and turn the cake upside down to ensure a smooth surface before brushing with apricot glaze then covering with marzipan.

Recipe Summary

Cuisine: 
Fusion
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Egg

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