The aroma of warm spices, rich fruit, and a hint of brandy – that’s the promise of a truly magnificent Christmas cake. This recipe, inspired by the legendary Delia Smith, guarantees a moist, delicious cake that will be the star of your festive season. Whether you're a seasoned baker or just starting your culinary journey, this easy-to-follow guide will help you create a homemade masterpiece that's sure to impress. This recipe is perfect for those seeking delicious dishes and healthy meals, even during the busy holiday season. It’s a fantastic addition to your collection of quick dinner ideas and best recipes.
Ingredients:
- 225g/8oz self-raising flour
- 225g/8oz currants
- 225g/8oz raisins
- 110g/4oz mixed peel
- 110g/4oz sultanas
- 50g/2oz glacé cherries, chopped
- 50g/2oz blanched almonds, slivered
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 225g/8oz unsalted butter, softened
- 225g/8oz light soft brown sugar
- 4 large eggs
- 1 tbsp black treacle
- 4 tbsp milk
- 1 tbsp brandy or whisky (optional, but highly recommended!)
- Icing sugar, for dusting (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 150°C/130°C Fan/Gas Mark 2. Grease and line two 20cm/8 inch round sandwich tins. This is crucial for easy removal and a beautifully shaped cake.
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Fruit & Spice: In a large bowl, combine the currants, raisins, mixed peel, sultanas, glacé cherries, and almonds. Add the mixed spice, cinnamon, and nutmeg. Mix well to ensure the spices are evenly distributed throughout the fruit. This step is key to achieving a perfectly balanced flavor.
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Creaming Butter & Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This is easiest with an electric mixer, but can be done by hand with a little elbow grease.
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Adding Eggs & Treacle: Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the black treacle.
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Combining Wet & Dry: Gently fold in the flour, followed by the fruit and spice mixture. Be careful not to overmix; a few lumps are okay. Add the milk and brandy (if using) and mix until just combined.
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Baking: Divide the mixture evenly between the prepared tins. Bake for approximately 2 ½ - 3 hours, or until a skewer inserted into the center comes out clean. Check after 2 hours to prevent over-baking.
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Cooling & Storage: Leave the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap tightly in cling film and store in an airtight container. This will help keep the cake moist and delicious for weeks.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing can lead to a tough cake. Mix gently until just combined.
- Check for Doneness: Use a skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
- Embrace the Brandy (Optional): A splash of brandy adds a wonderful depth of flavor.
Variations:
- Citrus Twist: Add the zest of one orange or lemon for a brighter flavor.
- Nutty Delight: Incorporate chopped walnuts or pecans for added texture and flavor.
- Spiced it Up: Experiment with different spice combinations, such as cardamom or ginger.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400 (depending on serving size and variations)
- Fat: High
- Sugar: High
- Protein: Moderate
- Fiber: Moderate
This Christmas cake recipe is a perfect example of homemade cooking at its finest. Enjoy baking and creating this festive delight! It's sure to become a new family favorite amongst your easy recipes and best recipes collection!