About this recipe:This Christmas cake is lovely in texture and taste. It just has one difference - no chopped mixed peel.
400g (14 oz) plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon lemon zest
350g (12 oz) butter
350g (12 oz) caster sugar
700g (1 1/2 lb) sultanas
575g (1 1/4 lb) dried currants
200g (7 oz) glacé cherries
100g (4 oz) chopped almonds
2 tablespoons brandy
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:4hr › Ready in:4hr15min
Grease an 20cm (8 in) square baking dish and line it with baking parchment. Set aside.
In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the sultanas, currants, cherries and almonds.
Spoon into the prepared dish and smooth the top. Make a slight impression in the centre with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
Preheat the oven to 150 C / Gas mark 2. Place the baking dish on a baking tray.
Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the centre should come out clean. Cool in the dish for 1 hour, then turn out onto a wire rack and remove the parchment. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in greaseproof paper and store in a cool place until serving.
And for the finishing touch...
For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.