British Christmas Cake

Recipe by nbevitt
READY IN: 7hrs
YIELD: 1 cake




  • Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.
  • Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
  • Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
  • Add the treacle and fold into mixture.
  • Add the eggs beating the mixture after each egg.
  • If the mixture curdles add a little flour.
  • Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.
  • Add and mix in the brandy ( 3 tablespoons )
  • Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.
  • Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.
  • Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.
  • Test to see if cooked by inserting a skewer in the cake which should come out clean.
  • Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.
  • When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.
  • Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.