If you didn’t already know, I LOVE Christmas. It’s the one time of year, where (most things) surrounding us is positive, pretty and happy!
Last year, I made Christmas cake for the first time. I was determined to make it a success, and gave myself plenty of time to actually make it, then leave it for 6-8 weeks before Christmas – basting it in spiced rum every other day!
The verdict? It was a great success! Lots of compliments, possibly too much rum (aha!) and everything a Christmas cake should be.
Following the success of last year’s cake – I shall be making it again this year. I was also really keen to share the recipe with you as soon as (acceptably) possible, so you have plenty of time to gather the ingredients and bake it a good few weeks before the big day itself!
- 1kg of dried fruit (a mix of sultanas, cherries, currants and cranberries)
- 100g of flaked almonds
- 100g of ground almonds
- 1 tablespoon of mixed spice
- 1/2 teaspoon of ground cloves
- 1 teaspoon of cinnamon
- 1/2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 175g plain flour
- 200g light soft brown sugar
- 25og butter
- 4 eggs
- zest and juice of one orange
- zest and juice of one lemon
- 200 ml of gold spiced rum (or your tipple of choice!) and then plenty for feeding
- In a large pan, add the mixed fruits, zest and juices, butter (softened), rum and sugar and bring to the boil. Once it’s reached boiling point, reduce the heat right down and simmer for 5-10 minutes
- Once done, tip the mixture into a bowl and leave to cool for 30 minutes
- Heat the oven to 150c / gas mark 2 and double-line a deep 20cm cake tin with baking paper. Use some brown baking paper on the outside (or newspaper) and tie with string (like in my photo above)
- Add the remaining ingredients to the fruit mixture and stir carefully
- Tip the mixture into the cake tin and give it a gentle shake so the top is even
- Bake in the oven for 2 hours (keeping an eye on it every 30-40 minutes)
- Remove the cake from the oven and poke several holes using a skewer
- Carefully drizzle 2 tablespoons (or as much as you like!) of rum over the cake and then leave the cake to completely cool in the tin
- To store wrap in cling film – drizzle a tipple of rum over the cake every week or so (don’t feed the cake on the week of icing)
- Ice and decorate when you’re ready!