Traditional Christmas Cake Recipe

Ingredients
800 g dried fruit (mix of raisins, currants and sultanas)
50 g glacé cherries, rinsed, dried and finely chopped
50 g mixed candied peel, finely chopped
3 tbsp brandy
1 small orange, juice and grated zest
225 g plain flour
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
225 g unsalted butter
225 g soft brown sugar
4 eggs
50 g almonds, chopped (skins can be left on)
110 g whole blanched almonds (Optional)

Method
1. Place all the dried fruit, glacé cherries and mixed peel in a large bowl and mix in the brandy, orange juice and zest until well combined.
2. Cover the bowl with a clean towel or cling film and leave overnight (around 12 hours) so the fruit absorbs all the liquid.
3. Next day, prepare the cake tin; you can either use an 8 inch round or 7 inch square tin for this recipe.
4. Grease and line the tin with baking parchment, making sure that the paper extends around 1 to 2 inches above the top of the tin.
5. Wrap a sheet of folded newspaper around the outside of the tin and secure with a string.
6. The paper is needed to make sure that the cake doesn’t burn during the long baking process.
7. Preheat the oven to 140 C.
8. Sift the flour, salt and spices into a mixing bowl.
9. In a separate large bowl, beat the butter and sugar together until light and fluffy.
10. Now beat in the eggs one at a time and add a little flour if the mixture starts to curdle.
11. When all the eggs have been added, fold in the flour and spices gently.
12. Now add the fruit-brandy mixture (including all the soaking liquid) and chopped nuts and mix gently until well combined.
13. Make sure not to over-mix the batter.
14. Spoon the batter into the prepared tin and spread it out evenly with the back of a spoon, making sure that the batter is packed into corners.
15. Arrange the blanched almonds in a circular or square shape on the surface.
16. Bake the cake on the lowest shelf of the oven for approximately 3 to 4 hours until a skewer inserted into the centre comes out clean.
17. If the top of the cake starts to darken too much during cooking, cover with a sheet of baking parchment to prevent it from burning.
18. Cool in the tin for 30 minutes before turning out.

Serving Suggestion: Just before serving, tie a bright red or green ribbon around the base of the cake and decorate the top with some Christmas tree ornaments like small stars, coloured balls, fir trees and such to give it that festive look.

Recipe Credit: Femina Magazine