Make Ahead Christmas: Easy Traditional Christmas Cake

11 days till Christmas Day  

Have you gotten to that time of year, when everything is busy busy busy?  Too busy!  You want it all to stop, but it just keeps coming!  I have!  So today, I decided to spend the day at home, doing something that I love – yes you guessed it – cooking!  Today I made my Easy Traditional Christmas Cake.  Yum.

Up until a few years ago, I was terrified of the thought of making a fruit cake.  They seemed so complicated and steeped in traditions, from days gone by.  I was sure that I would make a complete mess of it!  To my surprise, I didn’t and it was actually very easy!!  If you are afraid of fruit cakes, (like I was) please give this a go.  You can buy some lovely Christmas cakes, but they are expensive and won’t even begin to compare, to this home-made beauty.  Plus, people will think you are an absolute superstar for making this delicious Christmas Cake!  It will be worth it just for the praise!!!

Remember:  Measure your ingredients properly + stick to the recipe = Success!

I would love to hear from you.  Please email your questions, or drop me a line and tell me how you went with your Christmas Cakes.  Cheers, Make Ahead Mum xxx

Easy Traditional Christmas Cake

 Prep Time: 45 Min

Ingredients     

450 grams currants
450 grams raisins chopped
450 grams sultanas chopped
150 grams dried cranberries chopped
1/2 cup brandy
1 apple peeled, grated
1 tbsp molasses
1 cupbrown sugar
250 grams butter melted
4 eggs
1 1/2 cups plain flour
1/2 cup SR flour
3/4 tsp ground cloves
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp salt
baking paper
spray oil
20 cm square or 23cm round cake tin
2 tbspbrandy (extra)

2 tbsp apricot jam (optional)

Chop raisins, sultanas and cranberries, so that it is about the same size as the currants.

Place dried fruit in a large bowl and add brandy, grated apple, molasses, sugar and stir well to combine.

Add the eggs and mix again. Add cooled melted butter and mix well.  Sift in plain flour, SR flour, cloves, cinnamon, nutmeg and salt.

Stir with a wooden spoon until all the flour is well incorporated.

Spray a 20 cm square cake tin or 23 cm round cake tin, with spray oil. Next line the tin with 3 layers of non stick baking paper, making sure to leave 5 cm overhang above the edge of the tin.

Spoon cake mixture into the lined tin and smooth out the top with a spatula. Tap the cake tin on the bench a couple of times, to remove any air bubbles.

Bake at 150 degrees c for 3 to 3 1/2 hours or until skewer inserted into the centre comes out clean. If the cake is becoming too dark, lower the temperature and cover the top with some grease proof paper or foil. Remove from the oven and brush the top of the hot cake with 2 tbsp brandy.  You can also brush the cake with apricot jam, which gives the cake a nice shine – this is optional.

Cover the cake (whilst still in the tin) tightly with tin foil, then wrap in a big tea towel and leave until cold. This helps to keep the fruit cake moist. When cold, remove the cake from the tin, leaving on the bottom layer of the baking paper. Wrap the cake in cling wrap and store in an an airtight container. The cake is best stored at room temperature, in a cool dark place.

• Fruit cakes are best made in advance as they improve over time.
• Wrap the cake, place in an airtight container and store in a cool dark place or fridge for up to six months.
• The cake can also be frozen for up to three years; defrost at room temperature.

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