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Mums Christmas Cake :-)

Mums Christmas Cake

Ooo I love a good fruit cake, we eat it with a slice of cheddar and forget the marzipan and icing! I’m from the north originally and I’ve managed to convert numerous southerners!! Go on give it a try! Nothing dry and crumbly about this cake!

My Mums Christmas Cake is the good old fashioned type, a recipe handed down over the years! A proper traditional recipe! Make it, feed it with booze, marzipan it and ice it! The eat it!!!

Make it and enjoy,  it’s such an easy recipe and remember to let me know how you get on by leaving me a comment below the recipe

Cx

Ingredients

  • 225g Currants
  • 225g Sultanas
  • 225g Raisins
  • 4 Tablespoons Brandy
  • 125g Self-raising Flour
  • 200g Plain Flour
  • Pinch of salt
  • 5ml (1 teaspoon) Ground Mixed Spice
  • 2,5ml (1/2 teaspoon) Ground Cinnamon
  • 2.5ml (1/2 teaspoon) Grated Nutmeg
  • 225g Butter, softened
  • 225g Dark soft Brown Sugar
  • 1 Tablespoon Golden Syrup
  • 100g Ground Almonds
  • 5 Free-Range Eggs
  • 1 Tablespoon Marmalade
  • 100g Glace Cherries, washed & dried and halved
  • Grated Lemon zest from 1 lemon

Preparation Method

Day 1

  1. Place your currants, sultanas and raisins in a large bowl – add 3 tablespoons Brandy and stir, cover and leave overnight – give it a quick stir occasionally when you walk past

Day 2

  1. Preheat oven 140C/275F/Gas 1
  2. Grease and line a 23cm (9in) round tin or 20cm (8in) square cake tin – line with double paper (it’s in the oven a long time) Line the outside with several layers of brown paper, coming at least 5cm above the tin, secure with string
  3. Next sift together the flour and spices
  4. In a large bowl cream the butter and sugar until light and fluffy
  5. One by one add the eggs and beat well, adding the occasional spoon of the flour,  to ensure it doesn’t curdle
  6. Add the vanilla
  7. Then fold in the remaining flour mix and mix
  8. Then add all the remaining ingredients – stir well –  you will end up with a big fruity cake mix and it will be quite firm
  9. Tip into the prepared tin and smooth the top
  10. Bake in the pre-heated oven for 4-4.5 hours in the centre of the oven (if it starts to brown pop a double piece of greaseproof on top)
  11. Cake should be golden brown and firm to touch.
  12. Remove from the oven and leave to cool in the tin
  13. Once cooled tip out and remove paper – prick all over with a skewer and pour over the remaining tablespoon of brandy
  14. Then wrap in greaseproof and place in an airtight container for about a month.
  15. Once or twice feed it with a little brandy :-) – YES DO IT!
  16. Near christmas cover the cake with marzipan and icing and tuck in
  17. Enjoy and Happy Christmas
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Comments

Trish says:
Cake all made, it'll be a few weeks before we know what it tastes like though x
Hazel Cheale says:
Thank you for this delicious recipe. I made the cake last week but baked it in 2 loaf tins. It is really moist and tasty. Will definitely use it for my Christmas cake this year
    Clare x says:
    Lovely to hear!!! x
Kirsty Hijacked By Twins says:
It was only yesterday that the hubby and I were talking about getting some fruit started for the Christmas cake. I love hand me down family recipes. Thank you for sharing with #CookBlogShare x
    Clare x says:
    So do I Cx
Trish says:
Last years cake was delicious, we've actually just eaten the last piece, so time to make another one. Is there any way of printing the recipes without them coming out dark grey ??
    Clare x says:
    Hi Trish - Use the PRINT ME button on site on a desk top - all colour has been taken out Cx