This English Christmas cake is lovely in texture and taste. It just has one difference — no chopped mixed peel.
Original recipe makes 1 – 9 inch square cake
Ingredients
3 1/4 cups all-purpose flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1 1/2 cups butter
1 3/4 cups superfine sugar
6 eggs
2 cups raisins
2 cups golden raisins
4 cups dried currants
1 cup candied cherries
3/4 cup chopped almonds
2 tablespoons brandy
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PREP
15 mins
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COOK
4 hrs
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READY IN
12 hrs 15 mins
Directions
- Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
- In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
- Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
- Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.
Nutrition
Calories: 653 kcal
Carbohydrates: 108.9 g
Cholesterol: 125 mg
Fat: 23 g
Fiber: 5.6 g
Protein: 9.4 g
Sodium: 164 mg