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Christmas cake

Lottie’s Christmas Cake

Lottie’s Christmas Cake

My blog has seen two Christmases now and here are some of the Christmas bakes I have posted so far: Lebkuchen – wonderful soft, spiced German biscuits. Christmas Cupcakes – decorated with snowflakes, holly, bows and glitter. Mince Pies – a Christmas favourite with cranberries. Chocolate Yule Log – a must have at Christmas. Orange Kugelhopf Cake – a German orange cake perfect for Christmas. Gingerbread house – this has to be done every year! Stollen – fruity bread with marzipan inside, a favourite this time of year.

This year I will be posting a few of my own Christmas recipes including Christmas Cake, Almond and Orange mince pies and German stollen. The first thing that has to be made though is the Christmas Cake, if you haven’t made yours yet then make sure you do very soon as you need plenty of time to feed it with alcohol before decorating it. My Christmas Cake is packed with  my favourite dried fruits including raisins, apricots and figs, as well as plenty of my favourite glacé cherries. It is lightly spiced and subtly flavoured with almond extract and chopped almonds. This recipe will make one large 8 inch cake, although I split mine to make a 6 inch cake and a couple of miniature cakes to give as gifts. I will be posting soon on ways to decorate your Christmas Cake with fruit and nuts and with marzipan and icing. Now time to get baking!

Christmas cake

For this Christmas cake you will need (makes 1 8 inch cake):

500g currants
180g sulatanas
180g raisings
75g glace cherries halved
50g chopped dried apricots
50g chopped dried figs
50g mixed peel
7 tbsp brandy
50g chopped almonds
pinch salt
225g plain flour
1/2 tsp mixed spice
1/4 tsp nutmeg
225g unsalted butter
100g light soft brown sugar
125g dark soft brown sugar
4 eggs
1 tbsp black treacle
zest of 1 lemon
zest of 1 orange
1/4 tsp almond extract

Start 12 hours before you want to bake the cake. Put all of the dried fruit including cherries and mixed peel into a large bowl and add the brandy. Mix well, cover and leave for 12 hours.

Once the fruit has been soaked you can make the cake. Preheat the oven to 140C. Grease and line a cake tin. In a large bowl whisk the butter and sugars together. Add the eggs one at a time and beat well. Gently fold the flour, salt and spices in. Now add all of the fruit, along with the nuts, treacle, zest and almond extract and fold together.

Dried fruit

Spoon the mixture into the cake tin and bake at 140C. If you have made an 8 inch cake this will take approx 4 hours. A 6 inch cake will take approx 3 hours. Keep an eye on the cake and if it starts to brown to quickly put a double circle of greaseproof paper on top of it. The cake will be done when a skewer comes out clean. Remove from the oven and leave to cool in the pan for half an hour before removing it and leaving on a wire rack to cool.

cake

Once the cake has cooled use a skewer to make small holes over the top of the cake, drizzle a couple of spoons of brandy over the top of the cake. Wrap it up and store in an airtight container. Keep feeding it with brandy like this every few days until you come to ice it.

Feed cake with brandy

Happy Christmas Baking!

Lottie xx