There are many recipes for Christmas Cake, this one is the one my Mum used to make originally from the Be Ro Cook Cook,  It is best to make the cake a few weeks before and if you like a boozy cake you can prick the top and add a little more brandy or sherry once or twice before serving.



350 g (12 oz) Be-Ro Plain FlourChristmas Cake
1 x 5 ml spoon (1 tsp) mixed spice
100 g (4 oz) ground almonds
4 medium eggs
150 ml (¼ pint) milk (or ½ milk, ½ brandy)
225 g (8 oz) butter
225 g (8 oz) caster sugar
225 g (8 oz) currants
225 g (8 oz) sultanas
225 g (8 oz) raisins
100 g (4 oz) glacé cherries, halved
100 g (4 oz) cut mixed peel


Heat oven to 150ºC, 300ºF, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square tin.

Sieve together flour, spice and ground almonds. Beat eggs with milk or milk and brandy mixture

Cream butter and sugar, stir in flour mixture and egg mixture alternately, a little at a time

Lastly add fruit. Mix thoroughly. Place mixture in the prepared tin and protect with brown paper*

Bake in a slow oven 150ºC, 300ºF, Gas Mark 2. for 3½ to 4 hours

N.B. If you prefer a more open texture use self raising flour in place of plain.

*Fasten a band of doubled brown paper round the tin and also stand the tin on a thick layer of brown paper or newspaper

You can finish off your cake with Royal Icing or almond paste (marzipan)or both

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{November 9, 2011} {Tags: , , , , }