I was asked by my sister in law……. (one of the nice ones) A few weeks ago for a recipe for Christmas Cake as she cant buy it out in the states and I sent it to her..
Well like us she has been feeding them on a regular basis… She made two a big one and a small one, Anyway she couldn’t hang on any longer and had to try the small one yesterday and declaired it was the best ever
Christmas cake she has ever tasted……. and probably the most alcoholic…. So I thought I would share the recipe here……. for others to try.
1/2 pint of spirits sherry, brandy whiskey mixed together in jug (optional )
8ox (200g) plain flour
1 level teaspoon mixed spice
1 level teaspoon cinnamon
1/4 level teaspoon grated nutmeg
1 level teaspoon cocoa powder
8oz (200g) softened butter
8oz (200g) soft brown sugar (dark variety)
3 standard eggs
1 teaspoon black treacle
1 1/2lb (3/4 kilo) mixed fruit (currants, sultanas and seedless raisins)
4 oz (100g) dates finely chopped.
4oz (100g) mixed chopped peel.
4oz (100g) walnuts or blanched almonds. finely chopped. (I used 2oz of each)
finely grated peel of one medium orange.
1. Put all fruit and chopped peel into a bowl and pour the spirits over the top mix and then cover in cling-wrap, leave overnight and then stir, leave for another 8 hours until fruit has absorbed all the alcohol. there may be a little syrup left but that can be drained.
2. Pre-heat oven to cool, 275 deg f or gas mk 1 (140 deg C)
3. Brush a 9 inch round or 8 inch square cake tin with melted butter. Line base and sides with a double thickness of greaseproof paper, brush paper with melted butter, Tie a strip of double brown paper about 2 inches higher than the tin around the outside of the tin to prevent cake mix from burning.
4. Sift flour, spice, cinnamon, nutmeg and cocoa into a bowl.
5. Cream butter and sugar together until light and fluffy.
6. Gradually beat in eggs one at a time adding a teaspoon of sieved dry ingredients with each egg added.
7. Stir in treacle, dried fruit that has been soaked, peel, nuts and grated orange.
8. Fold in remaining dry ingredients with a metal spoon then transfer mixture to prepared cake tin.
9. Hollow out centre slightly then bake just below centre of oven for 6 hours or until a fine knitting needle or skewer inserted into the centre of cake, comes out clean.
10. Leave in tin until lukewarm then turn out on to a wire cooling rack.
11. when completely cold, wrap in foil and store in airtight at least two weeks before covering in marzipan. (non alcohol)
12. for Cakes with spirits in .. insert a skewer several times into the base of the cake and add tablespoon or two of a mixture of brandy and sherry into the cake every two weeks feeding the cake until a week before Christmas when you then cover in marzipan and ice..
And then Eat and Enjoy…
Of course we put as much booze as possible into ours……… HIC!
This is our one it’s still upside down and at the feeding stage………
Last year I did a round one so this year I thought I would go for the square shape you can’t see properly from this picture but it’s about 4 inches deep