Ingredients
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8 ounces Butter
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8 ounces dark brown sugarsoft
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8 ounces sultanas
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8 ounces currants
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8 ounces raisins
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4 ounces glace cherries
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2 ounces almonds coarselychopped
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1 lemonrind of whole, juice of half
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3 Eggs
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8 ounces plain flour
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1/2 teaspoon Ground Cinnamon
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1/2 teaspoon Ground mace
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3 tablespoons brandy
Directions
This recipe belonged to my wife’s mother, Helen. It’s delicious and without a doubt the best Christmas cake I have ever had.
Did I mention it’s delicious? Helen passed away and I wanted to share this recipe with you in honour of her. Putting it here on Chef’s Pencil with my name as the author is not strictly accurate, but I couldn’t think of another way to share it. I’m going to bend the rules just this one time.
Thank you, Helen.
How to make Helen’ Christmas cake
- Line the sides and bottom of an 8 inch round cake tin with baking paper.
- Preheat the oven to 300F / 150C.
- Beat the butter and sugar until it gets light brown.
- Add lightly beaten eggs (to stop it splitting add a tablespoon of the flour).
- Add the rest of the flour and mix until combined.
- Add all of the dried ingredients.
- Fold in the fruit and lemon juice.
- Add the brandy.
- Pour mixture into pre-lined tin.
- Bake for 3 – 3 3/4 hours.
- Remove from oven when done.
- Let it sit for 10 minutes.
- Remove from tin and cool on wire rack.
- Once cooled to room temperature cover with marzipan and ice with white fondant or basic icing sugar icing.
Happy Holidays!
