HOW TO MAKE A CLASSIC CHRISTMAS CAKE

Merry Christmas everyone! Great food is synonymous with the season’s cheer and no matter where you are, a classic Christmas Cake is a dessert staple at most Christmas dinners. After all, what is a celebration without cake? Our simple, easy-to-make recipe is a joyous task that can be shared by the family because a lot of love should go in the making of a perfect Christmas Cake.  Made to last, this cake can stay in your fridge for months or be the perfect take-away for your houseguests; a perfect memory to take with you from the holidays.  So, get in your most festive mood and start baking. Also, don’t forget a sprig of holly for the perfect Christmas finish! Happy Holidays!

 

Ingredients

Glacé cherries, halved: 125 g

Dried apricots, chopped: 100 g

Currants: 200 g

Sultanas: 200 g

Raisins: 200 g

Candied peel, chopped: 75 g

Dried cranberries: 100 g

Sherry, brandy, rum Or brewed tea: 150 ml

Clementine (zest and juice of): 4

Unsalted butter, softened: 250 g

Light soft brown sugar: 250 g

Vanilla extract: 2 Tsp

Eggs, medium: 4

Plain flour: 200 g

Mixed spice: 2 tsp

Flaked almonds: 50 g

Chopped hazelnuts: 50 g

 

 

 

 

How To Make

  1. Place the dried fruit, alcohol or tea, zest, and juice into a large bowl. Mix well, cover and leave overnight
  2. Heat the oven to 170°C/325°F/gas mark 3. Butter and double-line a deep cake tin with enough baking parchment to extend 3cm over the top of the tin. Wrap the outside of the tin with a few sheets of brown paper and secure with string
  3. In a clean bowl, beat the butter, sugar, and vanilla until creamy, then beat in the eggs, one at a time
  4. Add the flour and mixed spice, soaked fruit and liquid, and nuts. Mix together well
  5. Transfer to the cake tin and use a spoon to make a slight dent in the center of the surface. Bake for 90 minutes, then reduce the oven temperature to 140°C/275°F/gas mark 1
  6. Loosely cover the top of the tin with foil or baking parchment and bake for another 45-60 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then remove and wrap in baking parchment
  7. Store in an airtight container in a cool, dark place for up to 6 months. Every few weeks, pierce the cake with a skewer and sprinkle over a little more alcohol or tea

 

*Fruits may be alternated to suit your preferences.

Again, add a  sprig of holly and colors for a festive garnish.  Merry Christmas and Happy holidays!

 

 

 

 

 

Recipe by The Christmas Magazine.

 

Abiodun Odusola
abiodunodusola@ymail.com
No Comments

Post A Comment

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.