Hospitality College


Traditional Christmas Cake Recipe



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[/vc_column_text][vc_video link=””][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]INGREDIENTS:

  • 500g Whitworths raisins
    500g Whitworths sultanas
    500g Whitworths currants
    500g Whitworths dark muscovado sugar
    500g butter
    500g Whitworths plain flour
    250g Whitworths self raising flour
    250g Whitworths natural coloured glace cherries
    8 eggs (médium/size 3)
    125g Whitworths ground almonds
    125g Whitworths whole blanched almonds
    200ml brandy/sherry
    2 tbsp black treacle
    75g Whitworths dried pears
    75g Whitworths stoned prunes
    1tbsp mixed spice
    2tbsp ground ginger
    1tsp nutmeg
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
1. Soak fruits, nuts and cherries for 24 hours in brandy or sherry.
2. Line bottom and sides and sides of a 10” tin with silicone paper
3. Fold over a page of newspaper and tie around the outside of the tin with string.
4. Cream butter and sugar until pale light.
5. Beat eggs together and add gradually to the creamed butter mixture, beating well between each addition.
6. Sieve flours, baking powder and spices together then fold in ground almonds and add the dry ingredients gradually to the creamed butter.
7. Fold the black treacle and soaked fruits. Be sure to include any liquid not taken up by the soaked fruits.
8. Mixed well and transfer to the prepared tin. Make a well approximately 1” deep and 3” round in a centre of cake.
9. Make a silicone paper disc the same size as the cake and cut away the centre.
10. Lay the disc over the cake surface, pressing down very lightly.
11. Bake at 150ºC for 1 hour. Then turn down oven to 140ºC and bake for about 3 hours until cooked.
12. Leave in the tin overnight until completely cold. Soaked with 100ml Brandy.
13. Remove the cake from baking tin, wrap in foil and store in a cold, dry place for 3 months.
14. Soaked each month with 75ml Brandy.[/vc_column_text][/vc_column][/vc_row]

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