Yesterday we made our Christmas cake..
We've followed this recipe for the last few years and it always goes down a treat. It's great to bake it around this time of year if you can, but closer to Christmas is fine too. This is a very simple recipe to follow, and produces a beautiful fruity Christmas cake.. can't wait to ice it in a few weeks now!
225g of Cream Plain Flour
175g of Butter (at room temperature)
175g of Muscovado Sugar
4 Large Eggs
375g of Fruit Mix
375 of Luxury Fruit Mix
100g packet of Ground Almonds
Rind of 1 Lemon
Rind of 1 Orange
½ teaspoon of Mixed Spice
½ teaspoon of Nutmeg
2 tablespoons of Whiskey (preferably Irish 'cos ya know, patriotism!) My tradition for the past few years has been to use Teeling Whiskey.
Preheat oven to 120°.
Line an 8 inch round, deep cake tin with a double layer of baking parchment.
Cream the butter and sugar together in a large mixing bowl.
Beat in the eggs with a few spoonfuls of the flour. Sieve in the remaining flour and the spices.
Finally, stir in the fruit mixes, ground almonds, lemon rind, orange rind and whiskey. Make sure Ingredients are well combined.
Transfer to prepared tin. Level off top with back of the spoon. Bake for about 3½ to 4 hours but check at regular intervals after 2½ hours.
When baked (a knife inserted into cake should come out clean, no dough attached to it) remove from oven and allow to cool in tin.
When cold, remove from tin and wrap in greaseproof paper then tin foil.
Store in a cool dry place until ready for decorating.
Let me know if you make it, tag me on Instagram @danny_joyce84. I'll be icing this one Christmas week, I'll share our icing method then.
Slán go fóill,