Christmas Cake Recipe

Origin: Britain      Period: Traditional

The British classic Christmas cake is a dark fruitcake very similar to the Clasic Dundee Cake in terms of constituents but which is clasically covered with marzipan and icing (frosting) and which is then decorated with coloured icing for Christmas. It is this cake recipe which also forms the foundation of the traditional wedding cake. In culinary terms it is an evolution of the Victorian plum cake and there are many variations. This is my own interpretation, honed over the years. Like many rich fruit cakes it's best made a few weeks in advance then stored in an air-tight tin to matre. The cake also tastes best if a slice is taken out and the cake is allowed to mature for 2 days before eating.

Ingredients:

320g plain flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
240g butter
150g dark brown sugar
120ml black treacle
1 level tsp bicarbonate of soda
240g raisins
240g sultanas
240g currants
120g chopped mixed peel
100g chopped sour cherries or glacé cherries
grated zest and juice of 1 lemon
5 large eggs
3 tbsp brandy 200ml milk
To Glaze:
Butter (melted)
2 Eggs (beaten)

Christmas Cake Preparation:

Method:

Soften the butter, add the sugar and cream together. Separate the eggs and slowly beat the egg yolks into the sugar and butter mix. Add half the flour and half the fruit and the brandy, lemon juice and lemon zest. If the mixture is too stiff add a little milk. Now add the bicarbonate of soda, the remaining flour and fruit. Mix 100ml of milk with the treacle and add this to the mix. Whip the egg whites stiffly and add this to the mix along with any remaining ingredients and the remaining milk.

Tip the cake mixture into a well-greased and lined round or square cake tin and place in an oven pre-heated to 150°C. Bake for 3.5 hours or until done all the way through and the top is nicely browned. Take out of the oven when done and allow to cool completely on a wire rack. If desired you can sprinkle a little more brandy over the top of the cake before storing.

Decorate the cake about a week to four days before you are ready to eat. Personally I cover the cake in a thin layer of marmalade (you can also use apricot jam) then I place a layer of thinly-rolled marzipan over the top of the entire cake. To make icing you will need: 2 egg whites, 450g icing sugar, 1 tbsp glycerine, 1 tsp lemon juice. Simply beat the egg whites gently then beat-in the icing sugar a little at a time with a wooden spoon. Add the glycerin and lemon juice and mix thoroughly. The consistency should be soft yet still firm enough to hold the shape of peaks. Use a palette knife to apply the icing evenly across the entire surface of the cake. Allow to set for at least 1 day then you can decorate the cake any way you desire.

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