Easy Christmas Cake Recipe

By Kitchen Sanctuary · 240 min

Ingredients

Instructions

1. Put the butter, sugar, mixed dried fruit, glacé cherries, cranberries, orange zest and juice, lemon zest, and all but 4 tablespoons of the cherry brandy into a large saucepan.
2. Heat over medium heat until it gently bubbles, then lower the heat and simmer for 10 minutes, stirring now and then.
3. Take the pan off the heat and let the mixture cool for 30 minutes.
4. Heat the oven to 150°C/300°F (fan). Line a 20 cm (about 8 inch) spring-form round cake tin with baking parchment.
5. Stir the ground almonds into the slightly cooled fruit mixture, then stir in the eggs.
6. Fold in the flour, baking powder and spices until just combined.
7. Spoon the mixture into the tin and smooth the top with the back of a spoon.
8. Bake for 45 minutes, then lower the oven to 140°C/275°F (fan) and bake for a further 1 to 1½ hours, until dark brown on top and a skewer inserted comes out clean. In a gas oven it may need 15-30 minutes longer. Cover the top with foil if it darkens too much.
9. While still hot, poke 10-12 holes all over the cake with a skewer.
10. Pour the reserved 4 tablespoons of cherry brandy over the top.
11. Cool the cake in the tin, then remove it, wrap in a double layer of baking parchment and then foil, and store in an airtight container at room temperature.
12. Feed with 1-2 tablespoons of cherry brandy once a week until a few days before marzipanning and icing.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

EggLemonAlmondOrangeCherryCranberryDried fruit