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
Prep Time: 45 Min
Cook Time: 3 Hr 15 Min
Total Time: 4 Hr
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
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
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.
Posted on December 14, 2012, in Baking, Cakes, Christmas, Freezer and tagged christmas cake, christmas cakes, easy christmas cake, freezer, Fruit cake, make ahead christmas, make ahead Christmas series, melt and mix cake, step by step instructions, traditional christmas cake, traditional english christmas food. Bookmark the permalink. 2 Comments.