Recipes Christmas Cake for beginners

Christmas Cake - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Christmas Cake! A quick and easy dinner that is ready in under 30 minutes!

Christmas Cake

You can cook Christmas Cake with 17 Ingredients and 8 steps. See the following guide!

Ingredients for Christmas Cake:

  1. 8 oz butter.
  2. 8 oz dark soft brown sugar.
  3. 4 eggs.
  4. 8 oz plain flour, sifted.
  5. 1 teaspoon allspice.
  6. 1/2 teaspoon ground cinnamon.
  7. 1/4 teaspoon ground nutmeg.
  8. 2 tablespoons black treacle.
  9. 1 tablespoon lemon or orange juice.
  10. 8 oz seedless raisins.
  11. 12 oz currants.
  12. 8 oz sultanas.
  13. 4 oz cut mixed peel.
  14. 3 oz glace cherries, quartered, washed and dried.
  15. grated rind of 1 lemon.
  16. grated rind of 1 small orange.
  17. 6-8 tablespoons brandy (divided).

Step by step how to cook Christmas Cake:

  1. In a large bowl, combine the raisins, currants, sultanas, mixed peel, glace cherries and grated lemon and orange rind. Add 3-4 tablespoons brandy, stir well and leave to soak..
  2. Preheat the oven to 300 F..
  3. Grease and line an 8 inch round or 7 inch square deep cake tin with greased greaseproof paper..
  4. In a large mixing bowl, cream the butter and sugar until very light and fluffy. Beat in the eggs one at a time, folding in a tablespoon of flour after each addition..
  5. Sift the remaining flour with spices and fold into the creamed mixture, using a large metal spoon. Then stir in the treacle and fruit juice..
  6. Add the brandy-soaked fruit mix to the cake mixture and stir until evenly blended, then turn into the prepared tin. Smooth the surface, make a small hollow in the center and tie a treble thickness of brown paper around the outside of the tin..
  7. Bake in the preheated cool oven for about 3.25-3.50 hours or until a warmed fine skewer inserted into the center of the cake comes out clean..
  8. Leave the cake in the tin overnight to cool completely. Prick the surface all over with a fine skewer, then pour over the remaining 3-4 tablespoons brandy and allow to soak in. Remove the cake from the tin, wrap securely in foil and store in a cool dry place..