English Christmas Cake

This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 653 Calories

Ingredients

• 6 eggs
• 1 teaspoon ground cinnamon
• 1 ½ cups butter
• 3 ¼ cups all-purpose flour
• 2 tablespoons brandy
• 2 cups raisins
• 1 teaspoon grated lemon zest
• 1 cup candied cherries
• 2 cups golden raisins
• ¾ cup chopped almonds
• 4 cups dried currants
• 1 teaspoon mixed spice
• 1 ¾ cups superfine sugar

Recipe Instructions

Step 1

Grease an 8 inch square baking dish and line it with parchment paper. Set aside.

Step 2

In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.

Step 3

Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.

Step 4

Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.

Step 5

Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.