Traditional British Christmas Cake Recipes
TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE
Steps:
- Heat the oven to 300°F/150°C/Gas 2 The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked. Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices. In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smo
TRADITIONAL CHRISTMAS CAKE
This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas.
Provided by urbanite001
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
- Sieve the flour, salt, mixed spice and cinnamon into a bowl.
- Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
- Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
- Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
- Turn the mixture into the prepared tin and make a slight hollow in the centre.
- Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
- Remove from the oven and leave to cool in the tin for 15 minutes.
- Turn out on to a wire rack and leave to cool.
- Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
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- To make the cake, begin by greasing the cake pan with melted butter, and then line it with baking parchment.
- Mix the currants, sultanas, raisins, mixed peel and glacé cherries together and pour the rum over top. Cover and set aside for a few hours or overnight. If there is a large amount of alcohol in the bottom of the bowl or pan when you go to make the cake, drain a bit of it off, but if there are only a couple of tablespoons you can safely leave it.
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