Christmas cake

  • Total Time

    4h 25m
    • Prep Time

      25m
    • Bake Time

      4h 0m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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This is a traditional, beautifully decorated Christmas cake will be enjoyed by the whole family.

Method

  1. Soak the fruits in the brandy at least 24 hours before baking your cake so that they can absorb the flavours.

  2. Preheat the oven to 150°C (130°C fan, gas mark 2). Butter a 20cm round tin and line with greaseproof paper.

  3. In a large bowl, cream the butter, treacle and dark sugars together until pale and fluffy. Slowly add the beaten eggs, a little at a time. Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, the nuts, mixed peel, cherries, lemon zest and juice.

  4. Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, the nuts, mixed peel, cherries, lemon zest and juice.

  5. When combined, spoon into the prepared tin. Cover the top with a disc of greaseproof paper and bake for 3 hours or until a skewer comes out clean. Leave to cool slightly then turn onto a cooling rack.

  6. Using a skewer, pierce the top of the cake several times and pour over 2 tbsp of brandy. When completly cooled add a little more brandy. Wrap in a sheet of greaseproof paper and then a sheet of foil. Store in a cool dry place ready to be decorated.

  7. To decorate, roll out the marzipan and cut into a 20cm disc (using the tin as a guide) and place on top of the cake.

  8. Lightly brush the surface with water. Roll the white sugar paste icing into a 20cm disc and smooth on top of the marzipan.

  9. Decorate by cutting holly leaves out of the green icing and make berries using balls of red icing. Secure to the cake with dabs of water.

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