A Christmas cake can be made 2 months before Christmas for it to mature and to be fed at regular intervals with brandy. If you are making it later, don't worry, it will still taste good.
To make this wonderful traditional Christmas cake follow the step by step instructions on the following pages. In the photos I am making 2 cakes, if you want to prepare 2 at the same time you will need to double the ingredients listed here.
Ingredients of a Classic Christmas Cake
For 1 Cake you will need:- 1lb 2oz/525g currants
- 8oz/ 225g golden raisins/sultanas*
- 8oz / 225g raisins
- 4oz / 110g mixed candied peel, finely chopped
- 6oz / 165 glace cherries, halved
- 3 tbsp brandy, plus extra for feeding
- 2 ½ sticks / 300g butter, slightly softened
- 10 oz / 300g soft brown sugar
- Zest of ½ lemon
- 6 large eggs, lightly beaten
- 10oz/ 300g all purpose or plain flour
- ½ level tsp mixed spice **
- ½ level tsp ground cinnamon
- ½ level tsp freshly ground nutmeg
- Pinch salt
