Last Minute Easy Christmas Cake Recipe
December 21, 2010 - Recipes
With the continuing bad weather across Eastern Europe, the unbelievable amount of snow and ice in the UK and major disruptions and delays to all flights, we have decided that our trip back to see the family in London for Christmas may not actually happen this year.
We are still planning to go to Malaga airport on Thursday, laden with lots of activities to keep the children entertained. However, we are also keeping an open mind and accept the fact that we may well return to Mijas to spend this Christmas in Spain . If Easyjet offer a full refund, we will take it and enjoy spending the money here instead.
So, this afternoon I am heading off to Iceland to buy the ingredients to make this really delicious and easy Christmas Cake recipe. All measurements are approximate (I rarely follow recipe to the note), and I would personally recommend adding brandy whenever you pass by the kitchen … the more the merrier !
To decorate, I just add a thin layer of marzipan and plenty of royal icing. Last year it lasted us around three months and was moist and tasty to the last mouthful.
For our really easy Christmas Cake recipe, you will need:
225gms stoned raisins, chopped
100gms mixed chopped peel
100gms glace cherries, halved
50gms nibbed almonds
225gms plain flour
pinch of salt
2.5ml ground mace
2.5 ground cinnamon
225gms soft brown sugar
grated rind of 1 lemon
4 large eggs, beaten
Line 20.5 cms cake tin with two thickness greaseproof paper.
Tie a double band of brown paper around outside of tin
Mix prepared fruit and nuts.
Sift flour, salt and spices.
Cream butter, sugar and lemon rind until pale and fluffy.
Add eggs , little at a time, beating well after each addition.
Fold in half the flour, using a metal spoon, then fold in rest and add brandy.
Lastly, fold in the fruit
Put into tin, spread mixture evenly, making sure there are no air pockets and make a dip in the centre.
Stand tin on layer of newspaper or brown paper in the oven and bake at 150º C for about 3 3/4 hour
To avoid over browning cover top with several thicknesses of grease proof paper after 1 1/2 hours.
Even if we do make it back to see the family this Christmas, the cake will be waiting for us on our return.
Let me know if you try this very simple recipe and also feel free to share any other tips.