Ingredients
Method
- Preheat the Oven to 140 degrees C
- Line a 20 cm (8 inch) cake tin with a layer of brown paper
- In a large bowl mix together the Dried Fruit, Peel, Candied Fruit and Glace Cherries
- Add 2 Tbsp Brandy, or to taste, mix and leave overnight covered
- Turn the fruit well and add the Flour, Spices, Almonds, Lemon Zest and Lemon Juice
- Using a food mixer, cream the Butter and Brown Sugar thoroughly
- Add the Vanilla Extract and Black Treacle
- Still beating incorporate the Eggs
- Stir the mixture thoroughly into the bowl of fruit
- Dissolve the Bicarbonate of Soda with the Milk and stir thoroughly into the mixture
- Add further Brandy to taste - 2 Tbsp - until you achieve a dropping consistency
- Pour the mixture into the prepared cake tin and hollow the top slightly
- Place in the Oven and bake for 3.5 hours
- Test with a skewer, and if it is just dry the cake is ready
- Remove the cake from the Oven and leave it to cool in its tin
- When cool, remove and peel off the brown paper
- Wrap in Cling Film and foil and place in an airtight tin
- Once a week, after one month, "feed"your cake with Brandy to your taste
Nutrition
Notes
Hollowing the top slightly helps the cake bake more evenly, preventing a domed top that might crack later when you add marzipan or icing. A small depression in the centre is all that's needed.
Checking with a skewer is crucial to ensure the cake isn't overbaked or underbaked. If the skewer comes out clean, the cake is ready. If there's any wet batter clinging to it, give the cake a little more time.
Feeding your Christmas cake with brandy (or your preferred spirit) once a week after the first month is key to its moistness and to developing its complex flavour. Don't overdo it, though; a tablespoon or two poured over the top is usually enough.
Checking with a skewer is crucial to ensure the cake isn't overbaked or underbaked. If the skewer comes out clean, the cake is ready. If there's any wet batter clinging to it, give the cake a little more time.
Feeding your Christmas cake with brandy (or your preferred spirit) once a week after the first month is key to its moistness and to developing its complex flavour. Don't overdo it, though; a tablespoon or two poured over the top is usually enough.