3 Hours 15 Min
Jo, from our Farm Shop, has kindly shared her granny’s Christmas Cake recipe that has been enjoyed by Jo and her family for years. She hopes that you’ll enjoy it too!
This Christmas Cake keeps moist and is rich. You can use sherry instead of brandy (Jo’s mum makes it that way) for a slightly different taste.
Makes: 1 Christmas Cake
- 170g (6 oz) glace cherries
- 225g (8 oz) currants
- 225g (8 oz) raisins
- 225g (8 oz) sultanas
- 50g (2 oz) mixed peel
- 1 orange
- 150ml (5 fl oz) brandy
- 200g (7 oz) butter
- 225g (8 oz) brown sugar
- 4 eggs
- 225g (8 oz) plain flour
- 1 teaspoon ground mixed spice
- 1/2 teaspoon ground nutmeg
- 50g (2 oz) chopped nuts
- 4 tablespoons of apricot jam
- 1 block of marzipan, rolled to 0.5cm thick
- ready-roll icing, rolled to 0.5cm thick
Prep: 15 min › Cook: 3 hr › Ready in: 3 hr 15 min
- Put all your dried fruit into a bowl with the rind and juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
- Grease a round 20cm (8 inch) cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin.
- Preheat the oven to 150 C / Gas 2.
- Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and chopped nuts. Spoon the mixture into the prepared tin. Bake for 3 hours in the preheated oven.
- Cool in the tin. When room temperature, remove cake from tin and wrap in greaseproof paper and foil for 2-3 weeks (or whenever you need it, but best if at least 1 week).
- To ice: Warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing. Decorate as wished.