Xmas Cake
A community recipe by fuchiaNot tested or verified by Nigella.com
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I personally don't add almonds and mixed peel so i make up the weight with glace cherries. Mix the dried fruits and cherries with lemon peel add a few tabs. brandy, give a good mix, cover with tea towel and leave over night. Next day, cream butter till soft, add sugar till light and fluffy. Add eggs, one at a time, beating in well following each with a spoonful flour to stop curdling. Fold in remaining sifted flour and spices, followed by fruit, then add black treacle. Spread mixture evenly into a greased and double lined tin.. Using back of spoon make a slight hollow in centre so that the top of cake comes out flat. Tie 2/3 layers of brown paper or newspaper round tin, put in oven.. Bake for approx. 3 1/4 hours. If cake is over browning lay a sheet of greaseproof paper over top. Leave to cool in tin. Turn out and prick cake all over top and spoon several tabs. brandy over it. Wrap in greaseproof then foil, and store. 'Feed' with brandy every so often while maturing. Should mature for 2-3 months...
I personally don't add almonds and mixed peel so i make up the weight with candied cherries. Mix the dried fruits and cherries with lemon peel add a few tabs. brandy, give a good mix, cover with tea towel and leave over night. Next day, cream butter till soft, add sugar till light and fluffy. Add eggs, one at a time, beating in well following each with a spoonful flour to stop curdling. Fold in remaining sifted flour and spices, followed by fruit, then add black molasses. Spread mixture evenly into a greased and double lined tin.. Using back of spoon make a slight hollow in centre so that the top of cake comes out flat. Tie 2/3 layers of brown paper or newspaper round tin, put in oven.. Bake for approx. 3 1/4 hours. If cake is over browning lay a sheet of greaseproof paper over top. Leave to cool in tin. Turn out and prick cake all over top and spoon several tabs. brandy over it. Wrap in greaseproof then foil, and store. 'Feed' with brandy every so often while maturing. Should mature for 2-3 months...
Introduction
For a 9" round or 8"square..Gas 2/ 150c/ 300f...This cake improves with keeping.
For a 9" round or 8"square..Gas 2/ 150c/ 300f...This cake improves with keeping.
Ingredients
Serves: -
Metric
Cups
- 450 grams currants
- 200 grams sultanas
- 200 grams raisins
- 100 grams glace cherries
- 75 grams mixed peel (chopped)
- 75 grams blanched almonds
- 1 lemon peel (grated and chopped)
- 350 grams plain flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon mixed spice
- 275 grams butter
- 1 soft brown sugar
- 5 eggs
- 1 tablespoon black treacle
- 1 brandy
- 16 ounces currants
- 7 ounces golden raisins
- 7 ounces raisins
- 4 ounces candied cherries
- 3 ounces mixed peel (chopped)
- 3 ounces skinned almonds
- 1 lemon peel (grated and chopped)
- 12 ounces all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- 10 ounces butter
- 1 soft brown sugar
- 5 eggs
- 1 tablespoon black molasses
- 1 brandy
Method
Xmas Cake is a community recipe submitted by fuchia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 3 Others have said
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Posted by LucyRooney on 19th November 2013
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Posted by Maz28 on 19th August 2013
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Posted by 46monday on 7th October 2012
Show more commentsSugar, people below if you have an answer post it here.
I have been making this Xmas cake but not clear on how much sugar. Please advise.
I am wanting to make the Xmas Cake but on the ingredients list the amount of sugar is missing, could you please let me know how much to use? Thankyou