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Moist Christmas Cake
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.
Ingredients
Serves: 12
- 185g glace cherries
- 250g currants
- 250g raisins
- 250g sultanas
- 60g mixed peel
- 1 orange
- 150ml brandy
- 200g butter
- 250g brown sugar
- 4 beaten eggs
- 250g flour
- 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
Directions
Preparation:8hours ›
Cook:3hours ›
Ready in:11hours
- 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.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (26)
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
Like recipe but no need for all the paper - grease pan with crisco and flour pan thoroughly and bake at 285-290 for same time- cake comes out just fine. For years used brown paper until a friend told me that I didn't have to use brown paper and have never used paper since and I make a lot of cakes one time. Don't like the apricot or icing on cake just decorate with nuts and cherries and continue to spoon rum or brandy periodically. Also place a pan of water under rack. - 10 Dec 2017