Christmas Cake Recipe
|Author: Victoria Robertson||Published: 21st November 2017 16:51|
Victoria Robertson is well known for her baking and regularly wins awards at Horticultural Shows across the Epping Forest District. She has kindly agreed to sharing some of her family recipes.
With just over a month to go it's starting to feel a lot like Christmas, so if you haven't made your Christmas Cake already you need to make it this weekend as the earlier you bake it the better it will taste on the day:
Ingredients for cake:
- 8oz chopped mixed peel
- 8oz roughly chopped glazed cherries
- 8oz seedless raisins
- 1lb currants
- 1lb sultanas
- 4oz dried figs chopped
- 4oz pitted prunes
- Finely grated rind of two oranges
- Finely grated rind of one lemon
- 1/4 pint of brandy
- 6 tablespoons of port
- 1lb of softened butter
- 1lb dark soft brown sugar
- 1lb plain flour
- 2 teaspoons of plain flour
- 2 teaspoons of mixed spice
- 2 teaspoons ground ginger
- 6 lightly beaten eggs
- 6 tablespoons black treacle
- 2oz plain grated chocolate
- 3oz ground almonds (optional if nut allergy sufferers)
- 3oz Walnuts (optional if nut allergy sufferers)
- 3 tablespoons of melted sieved apricot jam
- 2lb of marzipan
Ingredients for Royal Icing:
- 3lb sifted icing sugar
- 5 egg whites
- Juice of 1/2 lemon
- Put the peel, cherries, prunes, currants, fruit rind, raisins and sultanas into a bowl.
- Stir in the brandy and port cover and leave in the fridge overnight.
- Line a 10 inch round baking tin with a double layer of grease proof paper and lightly grease.
- Cream the butter and sugar until light and soft.
- Gradually beat in the eggs and slowly add in the flour and spices.
- Stir in the black treacle and grated chocolate.
- Fold in the fruits, port and brandy along with the ground almonds and nuts.
- Spoon the mixture into the prepared tin.
- Place in the oven and bake on Gas Mark 2 150c for 3-3 1/2 hours.
- Test with a thin skewer to make sure the cake is cooked right through.
- Keep a careful eye on your cake while it is baking. If you see it browning too soon cover the cake with a double layer of greaseproof paper and reduce the oven temperature slightly.
- Once cooked allow to cool for 15 minutes before turning the cake out onto a wire rack.
- When the cake has gone cold, wrap in clingfilm and keep in a cool dry place for two days.
- Icing brush the top of the cake with melted apricot jam.
- Roll out the marzipan big enough to cover the whole top surface of the cake.
- Roll out a strip big enough to wrap around the whole of the cake.
- Trim off any excess and rub around any areas or joins until they are smooth.
- Then leave the marzipaned cake to firm up in a cake box overnight.
- The next day mix up your royal icing by lightly whisking the egg whites and lemon juice together in a bowl.
- Gradually add icing sugar, whisking until smooth and combined.
- Apply an even coat all over the cake.
- Leave for 4 hours to set you may want to repeat with a few more layers leaving four hours between coats until an even appearance is achieved.
- Create your own design with Christmas robins, santa or angels or you can simply add a festive bow around the cake and on the top (photo above).
Christmas Cake is not the easiest cake to bake, but think of it as a challenge and the satisfaction you will feel when you can sit with your feet up and eat your own home made cake during the festive holidays! Happy Baking!
Recipe by Victoria Robertson
Victoria Robertson is a Committee Member of Epping Horticultural Society and is also a gardening enthusiast who volunteers at Copped Hall where she has made some amazing garden creations. She is author of two self help books "Swimming through the Reeds" and "Grow a Perfect Day".
Please let us know if you make this recipe, we would love to hear from you and know how it turned out.
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