Moist Christmas Cake
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26 people made this
This Christmas cake keeps very well and stays moist. You can use sherry instead of brandy if you prefer, it changes the taste a little.
185g glace cherries
60g mixed peel
250g brown sugar
4 beaten eggs
1 teaspoon ground mixed spice
1/2 teaspoon ground nutmeg
60g chopped nuts
4 tablespoons apricot jam
block of marzipan, rolled to 0.5cm thick
icing rolled to 1/2cm thick
8 hours › Cook:
3 hours › Ready in:
Put all your dried fruit into a bowl with the orange rind and the juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
Grease a round 20cm cake tin. Line the base and sides with 2 layers of greaseproof paper. Tie a double layer of brown paper around the outside of the tin.
Preheat oven to 150 degrees C.
Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and the chopped nuts.
Spoon the mixture into the prepared tin. Bake for 3 hours.
Cool in the tin. When cold take it out and wrap in greaseproof paper and silver foil for 2-3 weeks (or whenever you need it). Best if at least 1 week.
When you're ready to use it, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing.
what kind of icing would you use to go over the marzipan? do you have a picture so I can see what the final product would look like?
- 09 Nov 2009
The flavour of this cake is gorgeous, very rich just like a Christmas cake should taste like. I chopped all the fruit into small pieces to give it a finer texture. My only regret is that it was crumbly. I added what I thought was the right amount of butter for the cake as the amount of butter wasn't on the recipe at the time. Overall it was delicious.
- 01 Jan 2011
The correct amount of butter has now been restored to this recipe's ingredient list.
- 21 Dec 2010
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