Traditional Christmas Cake Recipe

The best delicious Traditional Christmas Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Traditional Christmas Cake recipe today!

Hello my friends, this Traditional Christmas Cake recipe will not disappoint, I promise! Made with simple ingredients, our Traditional Christmas Cake is amazingly delicious, and addictive, everyone will be asking for more Traditional Christmas Cake.

What Makes This Traditional Christmas Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Traditional Christmas Cake.

Ready to make this Traditional Christmas Cake Recipe? Let’s do it!

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Ingredients & Directions


1 1/2 lb Mixed dried fruit
4 oz Candied peel; chopped
8 oz Glace cherries
5 fl Sherry or orange juice
9 oz Plain wholewheat flour and
-plain white; mixed
; flour
1 ts Baking powder
1/2 ts Mixed spice
1/4 ts Freshly grated nutmeg
9 oz Butter or soft vegetarian
-margarine
9 oz Soft brown sugar
4 Free-range eggs; lightly
-beaten
Grated rind of 1 orange
Grated rind of 1 lemon
2 oz Ground almonds
2 oz Flaked almonds
2 tb Brandy

1. Put the dried fruit into a bowl with the candied peel. Rinse and halve
the cherries and add to the bowl, along with the cherry or orange juice.
Mix, then cover and leave to marinate for 1-2 days, stirring occasionally.

2. Line a 20cm / 8in round cake tin with a double layer of greaseproof
paper, and tie a double layer of newspaper around the outside of the tin.
Set the oven to 140C/275F/Gas Mark 1.

3. Sift together the flours, baking powder and spices. Cream the butter or
margarine with the sugar then beat in the eggs a little at a time. Fold in
the flour mixture, then stir in the fruit, orange and lemon rinds, and the
ground and flaked almonds.

4. Spoon the mixture into the prepared tin and bake for 4 1/4 hours, until
a skewer inserted into the middle of the cake comes out clean. Stand the
cake in its tin on a wire rack to cool.

5. Remove the cake from the tin and strip off the paper. Prick the cake all
over with a skewer and pour over the brandy. Wrap in greaseproof paper and
store in an airtight tin until required. The cake will keep well for 1-3
months and mature during that time. Sprinkle with a little more brandy
during storage.

6.Cover with almond paste and decorate with royal icing if liked.


Yields
1 servings



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