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If you haven’t made your Christmas cake you need to get a move on, this is an easy cake to make but it needs feeding with rum so plan sometime this weekend to get it made.

 

 

 

 

 

350gm Plain flour,
Teaspoon, Mixed spice
100gm Ground Almonds
4 Eggs
150ml Milk,
225gm butter,
225gm castor sugar
225gm currants,
225gm Sultanas
225gm Raisins
100gm glazed Cherries,
100gm Mixed Peel
The fruit was soaked over night in Rum, none drinkers could use tea
150c oven check at 3 hrs.

Whisk butter and sugar together,
add Flour, spice and almonds,
Mix eggs and milk together
Pour eggs and milk over the mixture and whisk.
Drain the fruit and mix into the mixture
Chop the cherries and roll in flour and add to mix.
Give a good stir and put into a 20cm cake tin.
I made 2 cakes as not everyone in the family likes Christmas cake so made 1 for Christmas and 1 to eat as a fruit cake.
The cake will take about 3hrs at 150°c, check after 2 and 21/2 hours
If it cooks to quick cover with kitchen paper.

Allow to cool on a wire rack then wrap the cake in foil and put in an airtight tin.

A week later, Use a cocktail stick and poke holes all over the cake then drizzle 2 capfulls of rum over the top of the cake, I will be doing this weekly now for a few weeks, turning the cake over each time, you may want to weigh the cake now and later before we marzipan and ice the cake. Wrap the cake in foil and put in an airtight tin.

And again feed the cake maybe a week or so later, I intend feeding my cake 6 or 7 times, this does make a boozy cake, certainly my cake shouldn’t drive! You do need to feed the cake at couple of times at least though to make the cake edible through the Christmas period, a cake made like this once iced will have a shelf life of years, the recipe is an ideal wedding cake recipe.