Rich and Dark Christmas Cake

Ingredients:

350g seedless raisins
350g sultanas
350g currants
50g mixed peel, chopped
100g glacé cherries, halved
juice of 1 lemon
finely-grated zest of 1 lemon
75g blanched almonds, chopped
250g plain flour
1/2 tsp salt
1 tsp mixed spice (pumpkin pie spice)
225g butter
225g soft brown sugar
1 1/2 tbsp black treacle (molasses)
2 tbsp brandy

Method:

Combine the dried fruit in a bowl with the cherries, lemon zest and almonds. Sift together the flour, salt and mixed spice onto a plate.

Cream together the butter and sugar in a blow until fluffy. Add the eggs, one at a time, along with 1 tbsp flour to the creamed butter, beating thoroughly to combine after each addition. Fold in the remaining flour, followed by the fruit, lemon juice, treacle and brandy. Mix well to combine then turn the batter into a 17.5cm square or 20cm round cake tin that's been greased and lined with a double thickness of baking parchment (this should emerge 5cm above the tin).

Level the cake batter, leaving a slight hollow in the centre then transfer to an oven pre-heated to 170°C and bake for 60 minutes. At this point, reduce the oven temperature to 140°C and continue baking for between 3 1/2 to 4 hours. Cover the cake with foil for the final hour of cooking to prevent the top from burning. The cake is done when a skewer inserted into the centre emerges cleanly.

Remove from the oven and allow to cool for 10 minutes on the tin. After this time, carefully turn the cake out onto a wire rack and set aside to cool completely.

When cold, wrap in a layer of greaseproof (waxed) paper and then a double layer of kitchen foil. Store in an air-tight tin and allow to mature for at least 6 weeks before serving.

This cake can be decorated by covering in a layer of marzipan (almond paste) and either royal or fondant icing before decorating for Christmas.

As well as Christmas cake, this recipe also works well as a base for a wedding cake.

Find more Christmas Recipes Here