Over the past few years I have gotten into making my very own Christmas cakes. Last year I made one. This year I’m attempting two! I always use the same easy Christmas cake recipe. I’m not sure how I came about it. I think over the years I have added my own bits to it. Now it really is the ultimate easy cake recipe. I think the most effort needed is to weigh out all the ingredients.
Ingredients for your Ultimate Christmas Cake
- 525g Currents
- 225g Sultanas
- 225g Raisins
- 110g Mixed Candied peel finely chopped
- 165g Glace Cherries halved
- 300g Plain Flour
- Pinch of Salt
- 1/2 tsp Mixed Spice
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 300g Butter
- 300g Soft Brown Sugar
- Zest of half a lemon
- 6 Large eggs
- 3 tbsp Brandy
- Line your cake tin on the inside with 2 thicknesses of greaseproof paper. Not forgetting the bottom of the tin.
- Fix a double band of greaseproof paper around the outside of the cake tin. I used a tiny piece of sellotape to keep the paper on the tin. Please be careful as obviously plastic and a hot oven don’t mix!
- Weigh out all the ingredients
- Sieve the flour as you weigh it out.
- Mix all the dried fruit with the flour, salt and spices.
I love the smell of the spices…..mmmm Christmas!
- Make sure the fruit and flour mix are completely incorporated
- Weigh out the softened butter and sugar.
- In a separate bowl, cream butter and sugar together.
- Stir in lemon zest.
- Add beaten egg a little at a time.
- Fold in half flour and fruit mixture, once incorporated add remaining fruit and flour.
- Add in the brandy.
- Add cake mixture to the lined tin.
- Make a small dip in the centre of the mixture to get a level surface.
- Add double layer of baking paper to top of the cake mixture.
- Place in Oven at 150 degrees for 4 and 1/2 hours.
- Leave the cake in the tin to cool for an hour once removed from the oven
- Once cool prick the cake all over and using a spoon dribble brandy over the top of the cake.
If like me you love a boozy moist Christmas cake, feed every couple of weeks leading up to Christmas.
Now you have got to this point you may be wondering, well I want to see the cake now it’s baked. Sorry to disappoint but it’s still in all its wrapping being fed brandy. So what I will show you is how I iced last years cake, but if you want to see this years cake you will have to pop back a few days before Christmas for the update!
(Excuse the photo quality it was my old iPhone)
Icing the Christmas Cake
- Cover the cake in a thin layer of apricot jam with a pastry brush
- Roll out the marzipan (I aim for a thickness of 0.5cm) and cover the cake
- Leave the marzipan covered cake to set for a day before covering over with the rolled out soft icing. (again I aim for a thickness of 0.5cm but it’s up to you)
- Decorate how you wish!
There you have it! The Ultimate Christmas Cake recipe.
Have you made a Christmas Cake this year?
As always I love to hear your thoughts.