Ingredients
360 g Sultanas
270 g Raisins
180 g Cranberries
200 g Glace cherries
90 g Pecan nuts
150 ml Brandy
6 tbsp Cherry liqueur
225 g Butter
225 g Soft brown sugar
2 tbsp Cherry jam
4 beaten Eggs
300 g Plain flour
2 tsp Mixed spice
1 tsp Cinnamon
Pinch of salt
1/2 tsp Nutmeg
Method
1. Soak fruit and nuts in brandy and cherry liqueur overnight.
2. Beat together butter and sugar.
3. Mix all ingredients together and pour into a cake tin lined with a double thickness of greaseproof paper - wrap in another double thickness of greaseproof paper, rising 10cm above top of tin.
4. Bake at 150C/300F on a low shelf for 1 hour - cover and bake for a further 3.5 hours till done.
5. Wrap in 2 thicknesses of foil to cool.
6. 'Feed' with brandy / cherry liqueur in the run up to Christmas.
7. Spread with cherry jam to attach marzipan, and ice.
Status
My version of Christmas Cake (never did like the whole candied peel thing) - made this for the last couple of years or so and it always works well - helps to have a Rayburn!
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