Christmas Cake


Prep time45 minutes


Why not serve individual Christmas cakes instead of one large cake?


250gcurrents, glace cherries
1 1⁄2cdark brown sugar
2 1⁄2cflour (i use self raising flour for an extra lift)
1tspginger, nutmeg, cinnamon
1⁄2calmond slivers
4 eggs


1. Place dry fruit and cherries in a bowl. Pour in brandy and cover the bowl with cling wrap and leave to sit for a few hours or overnight.
2. Pre-heat oven to a slow temperature (approx 150 celsius).
3. In a new bowl cream butter and sugar together. If the butter is hard you can melt it on the stove top and the recipe will still turn out.
4. Add eggs, one at a time, beating the mix well after each addition.
5. Add spices and marmalade to butter mix. Mix well.
6. Add fruit and flour alternately (approx 1/2 cup of each at a time) to the butter mix. Stir well after each addition.
7. Once all the ingredients are combined place into a greased and/or lined tin.
8. Bake for up to 3 hours.
9. Cool in tin then store in an airtight container.


* You can make it into small mini christmas cakes by lining/greasing a muffin tin. They should only take up to 30 minutes to cook in there.
* Cooking times will vary according to the oven you use so when the cake looks cooked (golden brown on top), test it with a metal skewer and if it comes out clean then the cake is cooked.
* You can pour extra brandy over the cake once it is cooked, for extra flavour. Then if you store it away (at least a week) the flavour will mature and your cake should be moist and delicious.

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