Cheryl's Table

Christmas Cake

 

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I love a slice of Christmas cake with cheese on Christmas night, and the smell of the spice when it is cooking, so making one is an essential part of the preparations for me.

I have lost count of the number of rich fruit cake recipes that I have tried over the years considering that I also use the same type of recipe for celebration cakes. One of my favourites is an old Victorian recipe, however it needs making at least 3 months in advance and that isn’t always convenient. So today I am making a last minute recipe that will have matured beautifully by Christmas Day. It is also very simple to make and as much as I love cooking, we all have busy lives. It makes a more golden, less heavy cake than the long maturing recipes. I made this one today and it is on the cooling rack.

This recipe makes a 20cm square cake. I am going to cut it in half closer to Christmas and decorate one half with marzipan and sugar paste, and the other half will be left plain to eat with cheese.

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Christmas Cake
Print Recipe
This cake can be made with any dried fruit that you like as long as you have 600g in total. The recipe already contains glace cherries, and I don't recommend adding any more, but suitable dried fruits are sultanas, raisins, dried apricots, dried dates, dried sour cherries, dried cranberries, candied peel, and anything else you can think of. Personally I don't really like currants but they are suitable too.
Servings Prep Time
16 portions 1 hour
Cook Time
1.5 hours
Servings Prep Time
16 portions 1 hour
Cook Time
1.5 hours
Christmas Cake
Print Recipe
This cake can be made with any dried fruit that you like as long as you have 600g in total. The recipe already contains glace cherries, and I don't recommend adding any more, but suitable dried fruits are sultanas, raisins, dried apricots, dried dates, dried sour cherries, dried cranberries, candied peel, and anything else you can think of. Personally I don't really like currants but they are suitable too.
Servings Prep Time
16 portions 1 hour
Cook Time
1.5 hours
Servings Prep Time
16 portions 1 hour
Cook Time
1.5 hours
Ingredients
Servings: portions
Instructions
  1. Warm the whisky or alternative and mix with the dried fruit, and ginger. Leave to stand for 30 minutes whilst you carry on with the rest of the recipe. If you can do this the day before they will have time to get better acquainted.
  2. Preheat the oven to 160c/140c fan/320f/gas mark 3 Line a 20cm square tin. I wrap the outside with a double layer of brown paper so that the edges don't get overcooked before the middle is ready.
  3. Put all the ingredients except the steeped fruits and cherries into a large bowl. Beat with a mixer for 2 minutes until the mixture is smooth. You can do this with a wooden spoon but it will take a bit longer.
  4. Fold in the fruit and cherries, spoon into the prepared tin, and level. Bake for 1 hour 30 minutes to 1 hour forty five minutes. When ready it will be golden brown, firm to the touch, and an inserted skewer will come out clean. Stand for 10 minutes and then transfer to a cooling rack.
  5. Once completely cold wrap in baking paper and then foil to make a tight parcel, and store until you are ready to decorate or eat it. If you want to (and I do) you can unwrap a couple of times and feed with more spirit. Just add a couple of tbsp each time.
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2 Comments

  1. How different is this from the wedding cake? I must learn to make this… Still holding out for scones, tho. 😛

    • Cheryl

      December 7, 2015 — 6:19 pm

      This cake is paler in colour, and not quite as rich. The beauty of this one is that you can make it now and it will still be ready for Christmas. The very rich cake needs to mature for weeks.

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