Christmas Cake Recipe by Oven & Range Cleaning

Christmas Cake RecipeChristmas cake recipe by Oven & Range Cleaning

As we all know, September is Christmas cake baking time. The air just has that “feel” to it, so I’ve already baked two. It’s odd how they all turn out slightly differently despite identical ingredients! Still, I thought I would share the recipe I’ve used for years now, and I always adapt it by using different combinations of nut and dried fruit. For those who like a rich, fully-fruited, and deliciously moist cake, here’s one for you. Happy to share our favourite Christmas cake recipe with our lovely Oven & Range Cleaning customers …

You will need a 20 cms (8 oz) cake tin, lined with greaseproof or baking paper, mixing bowl and spoon or a Kenwood style mixer. Scales, obviously, too, and a cooling rack.

IngredientsChristmas cake recipe by Oven & Range Cleaning

As mentioned above, the weights and types of nut and dried fruit very much depend on your own personal taste. So long as you end up with a combined weight of 859 g (30 oz), you’ll be fine. For instance, I don’t like mixed peel or currants, so I always omit but make up the difference by using, say, dried cherries, apricots, or cranberries instead.

22 g (8oz) seedless raisins

225 g (8 oz) currants

225 g (8 oz) sultanas

100 g (4 oz) cut mixed peel

50 g (2 oz) glace cherries, cut or chopped, however you like them

50 g (2 oz) blanched almonds

Grated rind one lemon

225 g (8 oz) softened butter

225 g (8 oz) soft dark brown sugar

4 eggs, beaten

225 g (8oz) plain flour

1 tsp mixed spice

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

Brandy, scotch, or rum

Christmas Cake Recipe Method

The day before you plan to bake¬†… combine all fruits and lemon rind in china or glass bowl, and add a good glug of your chosen alcohol. If you wish, you can use cold tea instead. You’re looking to plump up the fruits and give maximum flavour. Cover with a plate or cling film.

The day you bake Pre-heat oven to 150c /gas mark 2.

Place the butter in a mixing bowl, cream it, then add the sugar. Beat to mix well till light and fluffy. Beat in the eggs, a little at a time, adding a small amount of the flour as you go. (The addition of the flour stops the mix curdling.) Add the remaining flour together with the mixed spices, then add the fruit mixture, stirring well to combine. Turn the mixture into the lined cake tin. Smooth the top with the back of a spoon.

Bake for 3 hours, then test by inserting a skewer or thin sharp knife in the centre of the cake. If it comes out clean, then the cake is done; if mix is still sticking, then pop back in the stove for another 20-30 minutes. If during baking you are worried that the top looks a bit overdone, you can loosely cover with foil for remaining baking time.

Remove from oven when done, and cool on the wire rack. Once the cake is cold (this does take some time because the mix is so dense), loosely wrap with greaseproof paper then foil. Store somewhere cool and dry. Marzipan and decorate just as you wish during the week before Christmas.

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