Prep 20 mins
Cook 2 hrs
A good old English Recipe, ideal for those who are not keen on the rich, bitty darl traditional Christmas Cake. This was a first time for me, so I went for a lighter, more golden and less bitty but fruity Christmas Cake recipe from my nan, who is enjoying Christmas not on thie earth.
- 12 ounces self raising flour
- 1⁄2 teaspoon nutmeg
- 1 teaspoon mixed spice
- 6 ounces caster sugar (for diabetics use a substitute ie splenda)
- 1 1⁄2 cups raisins (prefer raisins to sultanas)
- 1 cup glace cherries, washed dried and quartered
- 2 cups mixed peel
- 2 large eggs
- 6 ounces margarine or 6 ounces softened butter
- 10 tablespoons milk or 10 tablespoons soya milk
- 1 teaspoon almond essence (or any alcohol to same amount)
- Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
- Set the oven to warm, Gas Mark 3 / 325F / 160°C.
- In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
- Add all remaining ingredients to the flour.
- Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
- Spoon mixture carefully into tin.
- Shake to settle mixture and hollow out centre of the cake.
- Bake for 2 hours approximately.
- As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
- Continue testing until skewer comes out clean.
- Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
- Either store in an airtight tin or tightly wrap in foil.
- Can freeze for upto 2 months (must thaw before decorate).