easy christmas cake recipe was beginning to panic a bit as I’ve never left it this late before.
Instead of the usual pre-soaking of the fruits in alcohol, I decided to simmer the fruits in Cherry Brandy for 10 minutes, which meant I could get the whole cake made and baked in a couple of hours.
The easy christmas cake recipe is now safely wrapped in a double layer of baking paper and a layer of foil, ready for its weekly feedings of cherry brandy – it’s going to be a boozy one! In terms of the decoration, this year I am opting out of icing and instead going to go for a simple apricot glaze (warmed apricot jam brushed onto the cake).
easy christmas cake recipe ingredients :
- 500g dried fruit mix including raisins, currants and mixed peel
- 100g Glace Cherries, chopped
- 100g Apricots, chopped
- 100g Dates, chopped
- Zest of 2 Oranges and juice of 1
- 175g Butter
- 200g Dark Brown Sugar
- 100ml Brandy – I used Cherry, plus 4 TBSP
- 3 large Eggs, beaten
- 85g ground Almonds
- 200g plain Flour
- 1/2 tsp baking powder
- 1 TSP Mixed Spice
- 1 TSP Cinnamon
christmas cake instructions :
Step 1: Double line a 20cm deep cake tin with baking paper.
Step 2: Put the fruits, zest, juice, butter, sugar and brandy in a saucepan and bring to the boil, reduce to a simmer and continue to stir for 10 minutes.
Leave to cool
Step 3: Preheat the oven to 150c/130c Fan/Gas 2.
When the boozy fruit mixture is cooled, stir in the eggs and almonds then sift in the flour, baking powder and spices.
Step 4: Spoon into prepared tin and smooth the top.
Bake for 45 minutes then turn down the heat to 140c/gas 1 and continue to bake for 1 hour.
Test with skewer.
Step 5: When completely cool, remove from tin and wrap as instructed in the introduction.