Christmas Cake Recipe

12” (30cm) round tin

(10.5” (26cm) square)
Butter 18 oz (450g)
Soft brown sugar 18 oz (450g)
Plain flour 18 oz (450g)
Currants 18 oz (450g)
Raisins 18 oz (450g)
Sultanas 18 oz (450g)
Glace Cherries 4 ½ oz (125g)
Nutmeg 1 ½ tsp (7.5ml)
Mixed spice 2 ½ tsp (12.5ml)
Eggs 9
Gravy browning 1 tsp (5ml)
Brandy 9 tbsp (200ml)
Salt Pinch

Grease and line the cake tin.

Cut up butter (warmed but not melted in cold weather).

Beat until soft. Add the sugar and beat until light and fluffy.

Sieve together flour, salt and spices.

Add eggs to creamed mixture one at a time with a little of the flour etc.

Stir and then beat thoroughly.

Stir in the liquids and a little flour.

Beat again.

Add fruit and remaining flour. Fold-in lightly but thoroughly.

Bake for 4 ½ hours at 140 º C (Gas mark 1) (275 º F).

Allow to cool.

Coat cake with apricot jam.

Cover sides with almond icing and then add brandy to taste (or until no more can be
absorbed!).

Cover top with almond icing and store until needed.

Replace almond icing with fresh and leave for 3-4 days. Cover with Royal icing and decorate.