Christmas Cake Recipe

Make at least 1 month before Christmas and then ice one week before Christmas


INGREDIENTS

12 oz plain flour
1 tsp. cinnamon
1 tsp. mixed spice
Half a tsp. salt
4 oz candied peel
4 oz cherries
2 lb died fruit
4 oz blanched almonds
4 eggs
4 tbsp sherry
1 finely grated lemon rind
8 oz butter
8 oz sugar
1 tbsp black treacle


METHOD

- Sieve the flour
- Mix the peel, fruit, cherries, chopped almonds and lemon rind
- Whisk the eggs and sherry together
- Cream the butter, sugar and black treacle until soft
- Add the flour and egg mixtures alternately to the butter
- Stir in the fruit mixture
- Put into an 8-9 inch tin lined with greaseproof paper round the sides and at the bottom
- Put in the middle of a hot oven and bake for a total of 3.5 hours as follows: at gas mark 3 for the first 1.5 hours and then decrease to gas mark 2 for the remainder of the cooking time
- Cool the cake in the tin for 30 minutes and then turn on to a mesh cake tray to cool completely
- Store in an airtight container.

For Delia Smith's Christmas cook book, click here

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