A classic Christmas Cake with loads of seasonal flavour from Richard Hunt.
- 12 oz/350g Butter (at room temperature)
- 12 oz/350g dark brown sugar
- 1tbsp dark treacle
- 1lb./450g currants
- 12 oz/340g sultanas
- 12 oz/350g raisins
- 5 oz./150g cherries washed, dried and halved.
- 5 oz/150g mixed peel
- 5 oz/150g almonds, blanched and chopped
- Grated rind of 2 lemons
- Grated rind of 1 orange
- 17 oz/425g plain flour sieved together with 1 ½ level teaspoon ground spice ½ level teaspoon ground nutmeg.
- 3 oz/75g ground almonds
- 7 eggs, size 1 or 2
- 3tbsp whiskey
- 3tbsp brandy
- 3tbsp cream sherry
- 1 bottle local beer (soak fruit in above alcohol)
Oven Temperature: Pre-heat to Gas Mark 1-275 F-140 C
Shelf: Shelf below centre.
Size of Tin: 10 inch/25 cm round.
Approximate Baking Time: 5-6 hours.
- Brush the tin with melted Stork ad line the bottom and sides with double greaseproof paper.
- Place all the cake ingredients together in a very large mixing bowl or basin and beat with a wooden spoon until well mixed (3-4 minutes).
- Place the mixture in the prepared tin and smooth the top with the back of a wet tablespoon.
- Bake in the pre-heated oven for approximately 5-6 hours. Check at intervals after 3 hours, as ovens ten to vary. Cover the cake with double greaseproof paper or foil for about the last 1-2 hours, to prevent the top of the cake from becoming too brown.
- Test the cake by pressing the centre top with the fingers, it should feel firm. Thrust a clean warm skewer into the centre of the cake, if it comes out clean with no uncooked mixture clinging to it, the cake is ready. At this stage there should be no sizzling noise to be heard from the cake.
- Leave the cake to cool in the tin over night. Turn out and remove papers.
To Store: Wrap in double greaseproof paper and foil then store in a cool place.
- This recipe is equally suitable for the traditional creaming method, if preferred.
- This cake may be baked in a 9 inch/23 cm square tin. Approximate Baking Time: 5-6 hours.