MOIST CHRISTMAS CAKE
I made this Christmas cake as a gift for my very very best friend. Very long recipe, I don’t like to buy ready made mix, I do my own as you can see, MUCH nicer.
- 450 g currants
- 175 g sultanas
- 175 g raisins
- 100 g glacé cherries (I added more as we like them)
- 50 g chopped pecans or walnuts
- 50 g mixed candied peel (I make my own)
- ½ glass brandy or any liquor of your taste
- 250 g butter
- 200 g brown sugar
- 5 eggs
- 15 ml smooth apricot jam
- 500 ml cake flour
- 1 ml salt
- 3 ml ground nutmeg
- 3 ml cinnamon
- 5 ml mixed spice
- 5 ml ground ginger
- 2 ml ground cloves
- 3 ml bicarbonate of soda
- extra brandy or liquor for sprinkling.
Mix fruit, nuts, cherries, candied peel and brandy, leave 24 hours stirring occasionally.
Cream butter and sugar, add eggs, beat well after each addition until fluffy.
Add jam and fruit mixture, mixing well.
Add sifted dry ingredients mix well.
Line a 20 cm tin with two layers of brown or baking paper.
Grease well and turn mixture into tin.
Bake in preheated oven for 2 ¼ hours. Test to see if skewer come out clean.
Allow to cool completely in tin, sprinkle with brandy and seal.
Feed it brandy or liqueur of your choice once a month.
I do it every two to three weeks.
Decorate to taste.
Picture and recipe: Sabrina Merli
