Lucy's Christmas Cake
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Lucy's Christmas Cake

27/11/2017 - Cakes

This is a moist and delicious cake that requires no maturing.
For a 23cm Round or 20cm square cake
375g Currants
325g Sultanas
325g Raisins
60g Chopped Mixed Peel
60g Glace Cherries halved
Juice and zest of 1 orange
1tbsp treacle
6tbsp brandy
275g soft butter
275g soft brown sugar
340g plain flour
1tsp salt
2tsp mixed spice
5 eggs
60g chopped almonds (optional)

The day before (or up to a fortnight before) you want to make the cake, put the fruit, treacle, orange juice and zest and brandy in a bowl, mix well cover in cling film and leave to marinade.
When you are ready to make the cake line your tin with baking paper.
Then cream the butter and sugar.
Sieve the flour and spice in a separate bowl.
Add the eggs to the creamed butter and sugar one at a time, alternating with flour mixture until it is all incorporated.
Then fold in the fruit, with all the juices and the almonds.
Spoon into a prepared tin and cook in a cool 130 degree oven, after 1 hour cover the cake with a sheet of baking parchment.
The cake will take approximately 4 hours to cook.

Once cool you can marzipan and ice it or just eat it as it is.....we find that it is often eaten before we can get around to icing it.