Christmas Cake
A rich and indulgent fruit cake that's full of nostalgia-invoking festive spices and
perfectly balanced with sweet, zesty fruits
perfectly balanced with sweet, zesty fruits
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Preparation Instructions
INGREDIENTS 230g sultanas 230g raisins 170g currants 100g glace cherries, rinsed and quartered 100g dried apricots, quartered 50g mixed candied peel, finely chopped 6 tbsp brandy 250g plain flour ½ tsp mixed spice ½ tsp cinnamon ¼ tsp freshly grated nutmeg 50g flaked almonds, roughly chopped 1 orange, zest only ½ lemon, zest only 250g butter, softened 250g dark brown sugar 4 large eggs 2 tbsp black treacle A deep 20cm round or 18cm square cake tin |
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Method
- Place all the fruits in a large bowl and pour over the brandy. Stir well and leave to soak for several hours or overnight. Grease and double line with greaseproof paper a 20cm the cake tin. Also, tie a double band of brown paper round the outside of the tin.
- Select the Conventional function and preheat the Miele oven to 140ºC. Alternatively, use the Automatic programme for Rich Fruit Cake and follow the instructions in the oven display.
- Sieve the flour and spices into a large bowl and stir in the almonds, orange and lemon rind. Cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time followed by the treacle.
- Gradually fold in the flour, spices, almonds and rinds. Fold in the soaked fruit. Mix well to combine and distribute the fruit throughout the mixture. Spoon the mixture into the prepared tin and smooth off the surface with the back of a spoon. Cover the top of the cake loosely with a double circle of greaseproof paper.
- Place in the oven using the wire rack on shelf 2. Time the cake for one hour then reduce the oven temperature to 120ºC and continue to bake for a further three hours or until the cake feels firm to the touch and a skewer inserted in the centre come out clean.
- Allow the cake to cool in the tin then remove when cold. If desired, the cake can be re-wrapped in greaseproof paper and foil then stored in a cool dark place for up to three months, feeding at intervals with more brandy or sherry.
