Christmas Cake

Name: Christmas Cake
Yield: 1 serving
Ingredients: 225 g Salted butter; 225 g Dark muscovado sugar; 50 g Mixed candied peel; 100 g Dried apricots; 1 Lemon zest; 1 Orange zest; 50 g Almonds; 1 tbsp Black treacle; 225 g Plain flour; 1/4 tsp Ground nutmeg; 1/2 tsp Mixed spice; 4 Eggs; 1-2 tbsp Brandy; 170 g Currants; 225 g Sultanas; 225 g Raisins; 100 g Glacé cherries; 3 tbsp Brandy

This wee recipe is my great grandmother’s and she was always known for making Christmas cakes. Sharing them out to family and friends every year. My Nanny has kept this tradition up and still uses her recipe today, something I think is very special. The cake is bursting with flavour, rich and tasty with all the juicy fruit and brandy. You can make it 6–8 weeks before the big day, but closer to the time is fine. You can feed it a diet of brandy and allow the flavour to mature, but we would only do this once or twice. It all depends how much you prefer that brandy flavour. It’s well worth the effort and makes a great gift for anyone close to you

Christmas Cake

This wee recipe is my great grandmother’s and she was always known for making Christmas cakes. Sharing them out to family and friends every year. My Nanny has kept this tradition up and still uses her recipe today, something I think is very special. The cake is bursting with flavour, rich and tasty with all the juicy fruit and brandy. You can make it 6–8 weeks before the big day, but closer to the time is fine. You can feed it a diet of brandy and allow the flavour to mature, but we would only do this once or twice. It all depends how much you prefer that brandy flavour. It’s well worth the effort and makes a great gift for anyone close to you

Ingredients

Method

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Step 1

Add your sultanas, raisins, currants, glacé cherries, mixed peel, apricots and brandy to a bowl. Steep this overnight to mature and for the fruit to absorb the brandy.

For

225

Salted butter, softened

225

Dark muscovado sugar

Mixed candied peel, finely chopped