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Last minute Christmas Cake recipe!

Happy Christmas 2009

I always seem to run out of time to make my Christmas cake and this had replaced it. Thanks to Jan Taylor, we used to help make food for all the cadets at The Blackwater Sailing Club in Essex. This makes a big cake. I halve the quantities for a 7″ tin.

1 kg (2 1/4 lb) luxury dried mixed fruit

225 gm (8oz) glace cherries

300ml (1/2 pt) ruby port

150ml (1/4 pt) brandy

150ml (1/4 pt) orange juice

3 tabs black treacle ( I put golden syrup as I never have any treacle)

250gm (9oz) softened butter

250 (9oz) soft light brown sugar

5 eggs lightly beaten

350gm (12ozs) plain flour

1 1/2 teasp baking powder

2 tsp ground mixed spice

100gm (3 1/2 oz chopped almonds/brazils)

Put dried fruit and cherries in large pan with the port, brandy, orange juice and treacle. Bring to the boil and simmer uncovered for 10mins, stirring frequently and set aside overnight. Preheat oven to 140 c, 275 F, Gas 1. Grease base, sides of tin and line. Put butter, sugar, eggs, flour, baking powder and spice in to bowl and beat until smooth. Fold in fruits & nuts. Bake for 3.5 to 4 hours until risen and firm to touch. Cool for 15 mins and turn out to cool. (I check after couple of hours!)

Cooks tip. Cover cake with brown paper if browning too fast. Test by putting a skewer in to centre which should come out almost clean.

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One Comment

  1. Posted 22/12/2009 at 15:24 | Permalink

    What an excellent idea … to have a quick Christmas cake that you can cook a few days before! I shall definitely be trying this one out and by the sounds of it, drying out afterwards!! LOL

    I hope you have a very merry Christmas and a very happy New Year.

    Alex.

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