Have you ever contemplated making your very own Christmas cake but a little too scared of how it might turn out? Worry no more! I have the perfect recipe with the easiest method going!
Rumour has it that it is popular to make your Christmas pudding on Stir Up Sunday which is the last Sunday before Advent, (this is traditionally the start of the season and falls on 22nd November this year). So why not make your cake on this day too?
Traditionally, families would gather in the kitchen to mix their Christmas pudding on this day. Everyone would take a turn to stir the pudding mix and make a wish for the coming new year. By tradition the pudding mixture was stirred from East to West in honour of the three wise men who travelled from the East to visit baby Jesus.
What a great way to get the family into the Christmas spirit, have fun in the kitchen and produce your very own homemade extravaganza!
Now let’s get started!
- 1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 150ml Brandy, Sherry, Whisky or Rum, (plus extra for feeding!)
- 250g pack butter, softened
- 200g light soft brown sugar
- 175g plain flour
- 100g ground almonds
- 1/2 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 100g flaked almonds
- 4 large eggs
- 1 tsp vanilla extract
- Put the dried fruit, zests and juice, alcohol, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas mark 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
- Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Recipe courtesy of Good Food magazine.