Christmas Cake

Part 1:
Prep time:  15 minutes (cook fruit and simmer)
Cooling time: 2 – 3 hours (very important)
Part 2:
Prep time: 10 – 15 minutes
Cooking time: 1 hour -1 hours 30 minutes
Cooling Time: 60 – 90 minutes
Overall about 3 hours 30 minutes – 5 hours
Difficulty: Easy
Serves: 8 – 10

It’s no surprise our Christmas Cake has become a legendary holiday staple that guests look forward to all year. It’s a deep, festive celebration in every bite, packed with vine fruits soaked in brandy and warm aromatic spices that capture the very essence of the season.

Ingredients

Part 1

  • 6 oz Olive Spread or butter
  • 9 oz Brown Sugar
  • 21 oz Mixed Fruit in Brandy (can be made without Brandy and Cherries can be added into the mix)
  • 12 fl oz Water
  • 1 ½ tsp Bicarbonate of Soda
  • 1 tsp Mixed Spices

Part 2

  • 3 eggs, beaten
  • 6 oz Plain Flour
  • 6 oz Self Raising Flour
  • Pinch of Salt

How to make

  1. 2lb Loaf Tin / Gas Mark 4 / 170°/ 2350 f / Fan oven 150°
  2. Place all the ingredients from Part 1 in a saucepan and bring to the boil. Simmer for 5 minutes and then let cool for a few hours.
  3. Add all the ingredients in Part 2 to Part 1 and mix by hand until the mixture is smooth. Place in a loaf tin that is lined with backing paper
  4. Cook for between an hour to an hour and a half. After 1 hour, check the cake with a tooth pick, when it comes out clean – it’s cooked!