Ok so now that the fruit is luxuriously tipsy, it’s time to bake our Christmas cake.
I love this job. The whole family can help and we each make a wish as we stir the mixture. The smell of fruit and spices fills the house and you can feel very pleased with yourself knowing that you can tick one major thing off your ‘to do’ list!
You will need a very big bowl! I have this white one that really only get’s used for making Christmas cake and sometimes for bread rolls or for when we buy too much fruit! I’ve had it so long that I can’t remember where it’s from, sorry 🙁
You will need
Your dried fruit, nicely soaked in your chosen alcohol.
225g/8 ounce unsalted butter
225g/8 ounce soft dark brown sugar
225g/8 ounce plain white flour
125g/4 ounce ground almonds
1 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1 teaspoon ground mixed spice
- Preheat your oven to 150 / Gas mark 3
- Sprinkle the ground almonds and flour over your dried fruit and stir until the fruit is coated.
- In a very large bowl combine the butter and sugar until smooth.
- Add the eggs and spices to the butter/sugar bowl and combine well.
- Gradually add spoonfuls of the fruit mixture to the butter/sugar bowl, combining well with each addition.
- Prepare your cake tin by coating it in a little butter and lining with greaseproof paper.
- Pour the mixture into the tin.
- Create a ‘collar’ using newspaper or greaseproof paper. It should stand at least 2 inches or 5cm above the tin.
- Bake for between 3 and 4 hours or until the fruit stops ‘hissing’ and a cake tester comes out clean.
- Allow to cool in the tin for a little while before removing and allowing to cool fully.
- Wrap in greaseproof paper and store in an airtight container until you are ready to decorate.
- The cake will keep for up to a year!!