This recipe has been in our family for 80 years and is a traditional Christmas Cake Recipe. This traditional recipe needs to be prepared in October or early November to allow plenty time to feed it with additional brandy or tipple of your choice on the run up to Christmas!
I always use a 9” round tin for this recipe
|
Ingredients |
Measure |
|
Mixed Fruit |
3lb |
|
Plain Flour |
12oz |
|
Salt |
½ tsp |
|
Nutmeg |
½tsp |
|
Cinnamon |
¾tsp |
|
Butter |
9oz |
|
Soft Dark Brown Sugar |
9oz |
|
Eggs |
4 large |
|
Instant Coffee |
½tsp |
|
Water |
1 tbsp |
|
Brandy |
1 tbsp |
Method:
1) Preheat oven to 140°C / Gas Mark 1
2) Cut 4 thicknesses of greaseproof paper and line tin with melted lard
3) Make sure greaseproof paper is cut 1 ½” above the tin
4) Mix dried fruit (this can be a bag of mixed fruit or fruit of your choice. I use sultanas, raisins and top up with a bag of mixed fruit)
5) Sift flour, salt, nutmeg and cinnamon together in a mixing bowl and set aside
6) Cream butter and sugar by hand or by using a food processor
7) Beat eggs, add one at a time to the butter and sugar mixture to prevent curdling, add a little flour too
8) Dissolve coffee with the water and add to the butter and sugar mixture
9) Fold in half the flour mixture and then add the mixed fruit
10) Fold in the remaining flour mixture
11) Add brandy (add more than stated in the recipe)
12) Pour into tin and level with a palette knife
13) Bake on shelf just below the centre of the oven for 4 hours at 140°C / Gas Mark 1
14) Turn out onto a cooling rack
15) Once cooled, wrap in clingfilm and store in an airtight container
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Fee x