Classic Christmas Cake
Ingrèdiènts
For thè cakè
- 175g/6oz raisins
- 350g/12oz natural glacé chèrriès, halvèd, rinsèd, and thoroughly drièd
- 500g/1lb 2oz currants
- 350g/12oz sultanas
- 150ml/¼pt brandy or shèrry, plus èxtra for fèèding
- 2 orangès, zèst only
- 250g/9oz buttèr, softènèd
- 250g/9oz light muscovado sugar
- 4 frèè-rangè èggs, at room tèmpèraturè
- 1 tbsp black trèaclè
- 75g/3oz blanchèd almonds, choppèd
- 250g/9oz plain flour
- 1½ tsp mixèd spicè
For thè covèring
- about 3 tbsp apricot jam, warmèd and sièvèd
- icing sugar
- 675g/1lb 8oz marzipan
For thè royal icing
- 3 frèè-rangè èggs, whitès only
- 675g/1½lb icing sugar, siftèd
- 3 tsp lèmon juicè
- 1½ tsp glycèrinè
Mèthod
- For thè cakè, placè all thè drièd fruit, including thè chèrriès, into a largè mixing bowl, pour ovèr thè brandy and stir in thè orangè zèst. Covèr with clingfilm and lèavè to soak for thrèè days, stirring daily.
- Get full recipe and instructions, visit here bbc.
