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Gramum's Christmas Cake Recipe

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Updated 10/19/2011



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


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Ingredients

  • 12oz (1 1/2 cups) raisins
  • 1lb (2 cups) currants
  • 12oz (1 1/2 cups) sultanas
  • 4oz (1/2 cup) almonds
  • 6oz (3/4 cup) mixed peel
  • 12oz (1 3/4 cups) moist brown sugar
  • 4oz (1/2 cup) glace/candied cherries
  • grated rind of half a lemon and the juice of 1 lemon
  • 12oz (1 1/2 cups) unsalted butter
  • 6 eggs
  • 12oz (3 cups) 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.
(see measure conversions for more information)


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.
  • Add treacle.
  • 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.

Prep Time: 30 minutes

Cook Time: 240 minutes

Yield: 6 - 10 servings