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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Tell Me More
- Ready for icing or to eat naked (the cake, not you).
- Soaked generously with brandy.
- Defrost to Serve.
What to Serve With Christmas Cake:
- A generous spoon of brandy cream or follow the Yorkshire tradition and serve with a slice of Wensleydale cheese.
- Cover the cake with marzipan and fondant icing and tie a ribbon around the bottom.
- To really wow your guests, ice the cake with royal icing using a star piping nozzle. Add some candied orange and rosemary on top.
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.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,359 | 1,400 |
| Energy (cal) | 324 | 334 |
| Protein (g) | 4.1 | 4.2 |
| Carbohydrate (g) | 49.3 | 50.8 |
| of which: sugars (g) | 38.3 | 39.4 |
| Fat (g) | 11.8 | 12.2 |
| of which are saturates (g) | 6.2 | 6.4 |
| Fibre (g) | 2 | 2.1 |
| Sodium (g) | 0.12 | 0.12 |
| Salt (g) | 0.3 | 0.3 |
Please Note: The details above are correct as of 21 January 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Currants (22%) (Sunflower Oil), Salted Butter [Milk], Dark Brown Soft Sugar, Wheat Flour (with added Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Free Range Pasteurised Whole Egg, Sultanas (9%) (Sunflower Seed Oil), Raisins (9%) (Sunflower Oil), French Brandy (6%), Glacé Cherries (2%) (Glucose-Fructose Syrup, Black Carrot Concentrate, Citric Acid, Sulphur Dioxide), Mixed Peel (2%) (Orange Peel, Glucose- Fructose Syrup, Lemon Peel, Sucrose, Preservative: Potassium Sorbate, Acidity Regulator: Citric Acid, Preservative: Sulphur Dioxide), Roasted Flaked Almonds [Nuts] (2%), Lemon Rind, Orange Rind, Black Treacle (Cane Molasses, Partially Inverted Sugar Syrup), Ground Mixed Spice (Cinnamon, Coriander, Ginger, Allspice, Nutmeg, Cloves), Pectin (Water, Pectin (Gelling Agent), Citric Acid, Potassium Citrate, Preservative: Potassium Sorbate).
Please Note: The details above are correct as of 21 January 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 16
Defrost Instructions:
Allow to defrost for 8 hours before serving. Once defrosted, cake can be stored in an airtight container for up to 12 weeks. Best cut at room temperature with a sharp serrated knife.
Please Note: The details above are correct as of 21 January 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Other Nuts, Eggs, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 21 January 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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