Christmas Cake

Eat and be merry

This is a moist cake full of Christmas cheer! We’ve undertaken some serious cake baking to ensure this foolproof recipe lives up to everyone’s expectations for Christmas day feasting and beyond. Helpful hint: Try using a 20” square tin and you should end up with a 3” high cake

Mandy Carlson

Into the mixing bowl . . . • 1735gms Mixed fruit • 5 Tbsp Sherry/brandy • 3 ½ cups Flour • 3 Tsp Mixed spice • 375gms Softened butter • 2 ¼ cups Brown sugar • 2 Tbsp Golden syrup • 7 Eggs

Icing: • Jam • Almond icing • Fondant (white) How to . . .

Step 1: Place all the mixed fruit into a large bowl (or Tupperware) and pour over the brandy/sherry and mix well together. If you’re feeling particularly Christmas spirited, double or triple the brandy/sherry. Soak the fruit for up to a week – you can also get away with as little as two days. Step 2: Pre-heat oven to 140c, or 120c fan bake. Step 3: Grease a 20cm square baking tin and then double line with baking paper. Step 4: Beat the butter, sugar, and golden syrup together until creamed well. Step 5: Add the eggs one at a time and mix thoroughly between each egg. Step 6: Sift the flour and mixed spice together and add to the fruit mix and coat well. (Try using a long-handled metal spoon as a wooden one may snap.) Step 7: Now add the butter/egg to the fruit and stir well, making sure the flour is well mixed. Step 8: Spoon into the prepared tin, push it well into the corners and flatten with the back of your spoon. Run the cold water and sprinkle a little water on top of the mixture and flatten further with your wet hand – make sure it is reasonably level all over. Step 9: Bake in the centre of your heated oven for 3 ½ to 4 hours. Step 10: Once it has cooled sufficiently, tip it out of the tin (you don’t want the tin to rust!) Step 11: To ice: Top cake with a thin layer of jam. Roll out the almond icing to required size and carefully lay it over the top. Brush a layer of sugar syrup (this will help bind the fondant to the almond icing). Roll out the fondant to required size and lay over the top. You can completely cover the cake (including sides) or just ice the top and trim the edges. Finally, decorate your masterpiece with holly or whatever matches your Christmas mood!