A Christmas cake is something that both of our families make each year and Fruit cakes/Christmas cakes are a cake that taste better the longer you leave it especially if you are going to feed it brandy (adults only) this year Oliver went to his Great Nanny Gales to help make the cake and nearer to Christmas he will be decorating it, but in the mean time here is how they made it…
What You Need.
150g/5 oz Currents
50g/2 oz Sultanas
50g/2 oz Raisins
25g/1 oz Mixed Peel Chopped
OR 275g/10 oz Mixed Fruit
40g/1.5oz Glacé Cherries
Dash of Lemon Juice
100g/3.5oz Plain Flour
Half a teaspoon of ground Cinnamon
Quarter of a teaspoon of ground Mixed Spice
75g/3 oz Butter
75g/3 oz Soft Brown Sugar
1 and a half Eggs (size 2)
Please note if you intend to add brandy to your cake then it is best to soak the fruit in 2 tablespoons over night the night before you intend to make the cake.
Making the Cake
*First off take the butter and put in the bowl and then cream with a whisk until light and fluffy. This can be done with either an electric whisk or by hand.
*Next add the sugar and mix into the mixture until it is light and fluffy.
*Now add the eggs and then stir in the flour and spices.
*Finally add the fruit and cherries and stir in. Do not over beat the mixture at this point otherwise the cake will end up heavy.
Baking The Cake
*Line with baking paper and grease a 6 inch cake tin (round or square)
*Next pour in the cake mixture and then level off the top
*Finally place the tin on the bottom shelf of a preheated oven.
120c – 150c, 300F, Gas Mark 2.
and cook for two hours, at the end of this time take the cake out of the oven and check it is cooked all the way through by placing a knife in the centre (top to bottom), if it comes out clean then it is done.
The cake now needs to settle for around 3-5 weeks so the flavours can mature. The best way to do this is to place the cake in a tin or plastic storage box and store it in a dry and cool place.