Directions
This very traditional Christmas cake has been a part of our family Christmas for well over 40 years. During this time our kids, now grown have helped stir the mixture in the bowl and make a Christmas wish and now the grandchildren have stepped up to do the same.
Equipment
- 9" Springform pan
Ingredients
- 10 oz Butter unsalted
- 10 oz Soft brown sugar
- 1 tbsp Molasses (Not blackstrap)
- 2 ea Lemon zest
- 5 ea Eggs - large
- 2 tbsp Dark rum
- 12 oz All-purpose flour
- 1 tsp Mixed spice
- 1/2 tsp Cinnamon
- 24 oz , Currants, Dried
- 12 oz Golden raisins
- 12 oz Raisins
- 4 oz Slivered almonds
- 4 oz Mixed peel
- 4 oz Glace cherries
Instructions
- Measure out all the ingredients and chop the almonds, mixed peel and cherries when ready to start.
- Grease a 9" springform pan and line sides and base with baking parchment. Preheat the oven to 350ºF.
- Cream the butter, sugar molasses (dark corn syrup works also) and lemon zest until smooth and creamy.
- Whisk the eggs and liquor together and gradually beat into the creamed butter mixture. If the mix shows signs of curdling, add a little sieved flour.
- Now in a large bowl, mix together all of the ingredients but do not over beat. Stir until well combined with a wooden spoon.
- Place the mixture in the prepared tin, smoothing the top.
- Before placing in the oven, wrap the outside (not the top) of the springform tin with brown kraft paper and tie with string to secure. This will help keep the sides of the cake from burning during this long slow bake.
- Bake for 1 1/4 to 1 1/3 hours at 350ºF, then lower the heat to 300ºF. Check the cake at the 3 hour mark. It should be a nice golden brown but still not set.
- Remove from the oven when done and allow to cool in the tin completely. When completely cool transfer to a cooling rack.
- This cake likes to mature for 6 weeks so the time to make it is around Halloween. Do not ice until just befoe Xmas. Wrap the cake in tin foil and store in a cake tin of holder. Every two weeks open the cake up, pour a tablespoon or two of rum or sherry over the top then rewrap and store. The cake will remain wonderfully moist.
- It is traditional to use a royal icing and layer of marzipan but these days many prefer a simple lighter frosting. If you are a tradiionalist, here is the link to a royal icing.
Tried this recipe?Let us know how it was!
