About this recipe:This Christmas cake keeps moist and is rich. You can use sherry instead of brandy (my mum makes it that way) for a slightly different taste.
Vickie de Vries
Makes: 1 Christmas cake
170g (6 oz) glace cherries
225g (8 oz) currants
225g (8 oz) raisins
225g (8 oz) sultanas
50g (2 oz) mixed peel
150ml (5 fl oz) brandy
200g (7 oz) butter
225g (8 oz) brown sugar
225g (8 oz) plain flour
1 teaspoon ground mixed spice
1/2 teaspoon ground nutmeg
50g (2 oz) chopped nuts
4 tablespoons apricot jam
block of marzipan, rolled to 0.5cm thick
ready-roll icing, rolled to 0.5cm thick
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Put all your dried fruit into a bowl with the rind and juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
Grease a round 20cm (8 inch) cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin.
Preheat the oven to 150 C / Gas 2.
Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and chpped nuts. Spoon the mixture into the the prepared tin. Bake for 3 hours in the preheated oven.
Cool in the tin. When room temperature, remove cake from tin and wrap in greaseproof paper and foil for 2-3 weeks (or whenever you need it, but best if at least 1 week).
To ice: Warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing. Decorate as wished.