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Classic Christmas Cake


Ingrèdiènts
For thè cakè
  • 175g/6oz raisins
  • 350g/12oz natural glacé chèrriès, halvèd, rinsèd, and thoroughly drièd
  • 500g/1lb 2oz currants
  • 350g/12oz sultanas
  • 150ml/¼pt brandy or shèrry, plus èxtra for fèèding
  • 2 orangès, zèst only
  • 250g/9oz buttèr, softènèd
  • 250g/9oz light muscovado sugar
  • 4 frèè-rangè èggs, at room tèmpèraturè
  • 1 tbsp black trèaclè
  • 75g/3oz blanchèd almonds, choppèd
  • 250g/9oz plain flour
  • 1½ tsp mixèd spicè
For thè covèring
  • about 3 tbsp apricot jam, warmèd and sièvèd
  • icing sugar
  • 675g/1lb 8oz marzipan
For thè royal icing
  • 3 frèè-rangè èggs, whitès only
  • 675g/1½lb icing sugar, siftèd
  • 3 tsp lèmon juicè
  • 1½ tsp glycèrinè
Mèthod
  1. For thè cakè, placè all thè drièd fruit, including thè chèrriès, into a largè mixing bowl, pour ovèr thè brandy and stir in thè orangè zèst. Covèr with clingfilm and lèavè to soak for thrèè days, stirring daily.
  2. Get full recipe and instructions, visit here bbc.


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