About this recipe:Old fashioned Christmas cakes never fail to please! This one is packed with currants, sultanas, mixed peel and glace cherries. It's easy to rustle up and will keep for months.
Makes: 1 23cm cake
225g (1/2lb) butter
50g (2oz) lard
175g (6oz) soft brown sugar
250g (9oz ) self raising flour
4 eggs, beaten
450g (1lb) currants
115g (1/4lb) sultanas
115g (1/4lb) candied peel
50 to 100g (2 to 4oz) glace cherries
1/4 teaspoon mace
1/4 teaspoon nutmeg
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Preheat the oven to 190 C / Gas 5. Line a 23cm/9 inch round cake tin with greaseproof paper.
Cream butter, lard and sugar together. Add pinch salt, then add flour and eggs alternately. Lastly, mix in dried fruit, mace and nutmeg. Transfer the mixture into lined cake tin and cover with a disc of greaseproof paper to prevent the top from burning.
Bake for 1 hour on bottom shelf, then turn down the heat to Gas mark 1 for 1 1/2 to 2 1/2 hours. The cooking time should be 2 1/2 to 3 hours altogether.
Cool, remove paper and store in an airtight container.