Christmas Cake
This delicious cake is a sure fire way to impress your guests with moist, rich, and dense cake that is delicious, but not too sweet.
Ingredients
- 8 oz butter
- 8 oz light soft brown sugar
- 1 tablespoon black treacle
- 5 eggs
- 9 oz plain flour
- 1 teaspoon ground mixed spice
- 1 teaspoon grated nutmeg
- 2 oz ground almonds
- grated rind of 1 lemon
- grated rind of 1 orange
- 4 oz almonds chopped
- 3 oz glace cherries chopped
- 6 oz raisins
- 9 oz sultanas
- 12 oz currants
- 4 oz chopped mixed peel
- 2 tablespoons brandy
- 2 tablespoons orange juice
Instructions
- Line and grease a 23 cm (9 in) round cake tin or a 20-cm/8-in square cake tin. Cream the butter and sugar until light and fluffy.
- Beat in the treacle, then the eggs, adding a little of the flour after the first one. Mix the remaining flour with all the dry ingredients.
- Fold into the creamed mixture. Stir in the brandy and orange juice. Turn into the tin and level the top. Protect the outside of the tin with newspaper.
- Bake in a cool oven for 3 1/2 hours or until a metal skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then turn out on to a wire rack and leave to cool completely.
- Store wrapped in foil.
Notes
Cook's Tip
To keep cake for 3-4 months and to make it deliciously moist, prick top and bottom of cake with a skewer and spoon 2 tablespoons brandy over it every 2 - 3 weeks.
To keep cake for 3-4 months and to make it deliciously moist, prick top and bottom of cake with a skewer and spoon 2 tablespoons brandy over it every 2 - 3 weeks.
Calories: 7441 kcal
Carbohydrates: 1152 g
Protein: 122 g
Fat: 296g
Saturated Fat: 132 g
Trans Fat: 8 g
Cholesterol: 1306 mg
Sodium: 2114 mg
Potassium: 8752 mg
Fiber: 81 g
Sugar: 669 g
Vitamin A: 7311 IU
Vitamin C: 157 mg
Calcium: 1504 mg
Iron: 49 mg