Making this Christmas cake now still leaves time to feed it with brandy over the next few weeks.
I recommend buying pre soaked dried fruit from Lidl or Aldi as this keeps your costs down, but still allowing for a brandy taste. This cake shall be finished closer to Christmas with a step by step guide to it’s decoration.
- 900g of mixed fruit consisting of, raisins, currants, sultanas, mixed peel and cherries
- 225g of raisins
- 225g of currants
- 225g of sultanas
- 100g of glazed cherries
- 100g of mixed peel
- 350g of plain flour or self raising for a looser cake substance
- 100g of chopped almonds
- 1tsp of mixed spice
- 225g of butter or butter equivalent
- 225g of castor sugar
- 4 eggs
- 150mls of milk or 150mls of milk and brandy combined if using brandy
- Line a deep 9inch tin with baking paper.
- Sift the flour and mix with the almonds and mixed spice.
- Beat the eggs with the milk or milk/brandy mix
- In a large bowl cream the sugar and the butter together.
- Add the flour and the eggs alternatively, slowly to the mix.
- Combine well together.
- Add the fruit and mix in, I often get the family to take turns to help.
- Pour into your lined cake tin.
- Bake in a pre heated oven 150°C, 300°F, gas mark 2 for 3 ½ – 4hrs
- Check the cake is ready after 3½ hours by skewering, if skewer comes out clean your cake is ready, if cake mix sticks to your skewer, give your cake another half hour.
- Once ready, remove from the tin and allow to cool.
- Once completely cool, double wrap in baking paper with a layer of tin foil over the top.
- Keep in an air tight container. If you are feeding your cake brandy, do this every couple of weeks up until Christmas, by piercing your cake and pour in a tablespoon or two of brandy over the top. This matures your cake enabling it to last longer.
My compliments Helen . A truly traditional Christmas cake.
People pay a fortune for them in Harrods and Fortnum and Masons, yet Scotland has Helen to show us how any family can make one.
Two differences I noticed to my mother’s traditional method:
1)”Line a deep 9 inch tin with baking paper.”
Besides this, we also line the outside of the tin with double sheets (1 folded over ) of brown paper, tied in place with string. I think this slows cooking slightly
2) We usually make a 12 inch cake, so we increase all the quantities accordingly. It takes about 5-6 hours to cook, not the 3.5-4 hours required for Helen’s 9 inch cake