Helen's Christmas Cake
A traditional British Christmas fruit cake made with rich dried fruits, warming spices, and a splash of brandy, passed down from a cherished family recipe. Dense, moist, and deeply festive, it’s the kind of cake meant to be shared and remembered.
Ingredients
- 8 ounces butter softened
- 8 ounces dark brown sugar
- 8 ounces sultanas
- 8 ounces currants
- 8 ounces raisins
- 4 ounces glace cherries
- 2 ounces coarsely chopped almonds
- finely grated zest of 1 lemon
- juice of ½ lemon
- 3 eggs lightly beaten
- 8 ounces plain flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- 3 tablespoons brandy
Instructions
- Preheat the oven to 150°C (300°F). Line the base and sides of an 8-inch (20 cm) round cake tin with baking paper.
- Beat the butter and sugar until it gets light brown and fluffy.
- Gradually add the eggs, beating well after each addition. To prevent the mixture from splitting, add a tablespoon of the flour with the eggs.
- Add the rest of the flour and mix until combined.
- Add the cinnamon, and mace, then fold into the mixture until just combined.
- Gently fold in the dried fruit, glacé cherries, chopped almonds, lemon zest, and lemon juice.
- Stir in the brandy, then spoon the mixture into the prepared tin, smoothing the top.
- Bake for 3 to 3¾ hours, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave the cake in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
- Once fully cooled, cover with marzipan and finish with white fondant or a simple icing sugar glaze, if desired.
Happy Holidays!
Notes
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