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How to Make a Christmas Cake
With this recipe, you can create simple, delicious food this Christmas and banish some of those traditional Christmas time-consuming chores. This recipe can be prepared in advance, allowing you to enjoy the celebrations.
Ingredients
1 oz almonds
8 oz currants
8 oz sultanas
8 oz raisins
1 oz glace cherries, quartered
2 oz mixed peel
grated lemon rind
grated orange rind
3 tablespoons of brandy
8 oz plain flour
1/2 tsp of salt
1/2 tsp mixed spice
1/4 tsp freshly grated nutmeg
1 oz brown sugar
1 tbsp black treacle
8 oz soft butter
4 eggs
Supplies
Food Processor
Large mixing bowl
8 inch round cake tin
Skewer (optional)
Greaseproof Paper
Steps
1.The day before you plan to bake the cake, process the almonds (in a food processor) for about 10 seconds or until they are 'nibbed', and turn into large mixing bowl.
2.Add all the dried fruit together with the grated lemon and orange rind. Pour over the brandy, stir well, cover the bowl with a cloth and leave to soak overnight. Try to stir a few times while soaking.
3.The next day, place the flour, spices and sugar in the food processor main bowl and processor. Remember to take the pusher out of the feed tube to allow air in for 5 seconds to aerate them.
4.Add the butter (which must be very soft), treacle and eggs and process for approximately 5 seconds. Stop and scrape down and process for a further 5 seconds or until the mixture has amalgamated. Tip in the dried fruit mixture and push the 'pulse' button about 10 times to just mix in.
5.Preheat oven to mark 3 (325 F or 160 C).
6.Grease and line an 8" (20cm) round cake tin.
7.Spoon the cake mixture into the prepared tin, and spread it out with the back of a spoon. Bake for 2 hours and then turn the heat down to mark 2 (300 F or 150 C) and bake for a further one and a half hours to two hours or until a skewer pushed into the centre comes out clean.
8.Leave the cake in the tin a few minutes before turning it out onto a wire cake rack. If you wish, some extra brandy can be soaked into the cake.
9.Remove the lining paper and make a few holes in the top with a small skewer and pour over several teaspoonfuls. Wrap it well in double greaseproof paper and store in airtight tin ready for decoration.
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