Traditional Christmas Cake

A Rich and Festive Treat

A traditional Christmas cake is a rich, dark fruitcake that’s often soaked in brandy or rum and then aged for several weeks or even months. The aging process intensifies the flavors and makes the cake incredibly moist and delicious.

Ingredients:

250g butter, softened
250g dark brown sugar
4 large eggs, beaten
250g self-raising flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
250g mixed dried fruit (raisins, currants, cranberries, cherries)
50g chopped candied peel
50ml brandy or rum

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Instructions:

Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake tin.
Cream the butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs: Gradually beat in the eggs, one at a time, beating well after each addition.
Combine the dry ingredients: Sift together the flour, mixed spice, cinnamon, nutmeg, cloves, and salt.
Mix wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients, alternating with the mixed fruit and candied peel.
Add the alcohol: Stir in the brandy or rum.
Pour into tin: Pour the batter into the prepared tin.
Bake: Bake in the preheated oven for 1.5-2 hours, or until a skewer inserted into the center comes out clean.
Cool and wrap: Let the cake cool completely in the tin before wrapping it tightly in foil.
Age the cake: Store the cake in a cool, dark place for at least a month. The longer you age it, the richer and more flavorful it will become.