Christmas Cake Recipes

Sue's Christmas Cake

• 1lb 2oz currants
• 8oz sultanas
• 4oz cut mixed peel
• 6oz glacé cherries
• or 2lb 4oz of dried mixed fruit & peel
• 10oz plain flour
• A pinch of salt
• 1/2 level teaspoon mixed spice
• 1/2 level teaspoon ground cinnamon
• 10oz margerine
• 10oz soft brown sugar
• Grated rind of half a lemo
• 6 eggs, beaten
• 3 tbsps brandy (or the contents of a 'miniature'

Oven temperature: cool (150c gas mark 1-2)

Grease a 9" square cake tin, then line it with two layers of greased greaseproof paper. Mix the fruit and peel with the flour, salt and spices. Cream the margerine, sugar and lemon rind until pale and fluffy. Add the eggs a little at a time. I use a hand mixer for this. Fold in half the flour and fruit mix and stir well, then fold in the rest with half the brandy. Put into the tin, smooth the top and leave a slight indentation in the middle so that as it rises it should end up being pretty much flat on the top! Place it on a layer of newspaper at the bottom of the oven and bake for 4 1/2 hours. Check on the cake after 2 1/2 hours and cover the top with two layers of greaseproof paper if it looks as though it might be starting to brown already. Leave it to cool in the tin, turn it out and store in an airtight tin. Feed it with brandy over the next few weeks. (Using a fork, prick holes all over the top of the cake, and pour two or three teaspoons of brandy over the surface.) I make this cake in the October half term and by Christmas it's gorgeous.

Gramum's Christmas cake

An excellent Christmas cake recipe passed down through many generations. Originates from Tring in Hertfordshire, England. Traditionally served at Christmas teatime.

Ingredients

• 1 1/2 cups raisins
• 2 cups currants
• 1 1/2 cups sultanas
• 1/2 cup almonds
• 3/4 cup mixed peel
• 1/2 cup glace cherries
• grated rind of half a lemon and the juice of 1 lemon
• 1 1/2 cups unsalted butter
• 1 3/4 cups moist brown sugar
• 6 eggs
• 3/4lb plain flour
• 1/2 level teaspoon cinnamon
• 1/2 level teaspoon nutmeg
• 1 level teaspoon mixed spice
• 1 level tablespoon black treacle
• at least 2 tablespoons brandy, rum or sherry as preferred plus extra to "feed" cake when baked.

Method

• Grease a 9-10 inch tin.
• Cream butter, sugar and grated lemon rind until light and fluffy.
• Beat in eggs, one at a time.
• Mix dry ingredients together well.
• Add to creamed butter etc.
• Combine thoroughly.
• Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.
• Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.
• Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.
• Place in oven one rung below the middle at 160 degrees centigrade (see temperature conversions).
• Bake for 2 hours and then reduce heat to 150 degrees centigrade for a further 1 1/2 - 2 hours.
• Leave the cake to cool in the tin.
• Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.
• Pour in extra spirit and leave cake upside down until the spirit has been absorbed.
• Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.
• Before icing, the cake can be stored for up to 2 months wrapped in foil.
• Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.