Christmas Cake
A classic rich Christmas cake packed with dried fruits, cherries and almonds and soaked generously with brandy. Ready for icing or to eat naked (the cake, not you).
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- Ready for icing or to eat naked (the cake, not you).
- Soaked generously with brandy.
- Defrost to Serve.
How We Make It At Our Kitchen
- We soak currants, sultanas, raisins, glacé cherries, mixed peel overnight in French brandy. We whisk dark brown sugar, lemon rind, orange rind, and local butter until the mix is light and fluffy.
- In go free range eggs, flour, mixed spice, toasted flaked almonds and a little dark treacle, followed by the plumped-up, brandy-laden fruit (making a wish as we stir).
- The cake is then cooked for hours at a very low temperature. Of course, once it is cooked, we pierce the cake and pour more brandy in.
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