Christmas Cake

A really simple recipe to follow, my go to recipe. This is for a 20cm cake, I line the base of the tin with baking paper, I double line the inside of the cake, then I wrap grease proof around the outside with string, why I don’t know, it’s what my grandma used to do.

Put all the ingredients from POT 1 into a large pan, bring the whole lot to the boil then simmer for 5 mins. Leave to cool down, 1/2 hr approx.

Meanwhile heat your oven to 150c and put POT 2 together in a bowl leaving out the eggs and vanilla.

Once POT 1 has cooled add the contents of POT 2 and stir well together, not forgetting to make a wish. Once it all mixed together, add you eggs and vanilla and mix well.

Finally, pour all the contents into your cake tin and put in the oven for 2hrs. Before bringing the cake, check your cake is cooked through with a skewer. Once out, I pour 2 tbsp brandy over the cake.

I  leave the cake to cool for an hour  before putting it on a cooling rack to cool thoroughly.

Ingredients pot 1

1 zest and juice 1 orange
1 zest and juice 1 lemon
200g raisins
200g Sultanas
200g Currants
200g Dates
200g Cherries
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
 
Ingredients pot 2
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almond
4 large eggs
1 tsp vanilla extract
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