Cherry, Raisin Christmas Cake

    3 hours 15 mins

    This cherry, kishmish, nutty Christmas cake is moist, rich and decadent.

    15 people made this

    Makes: 1 Christmas cake

    • 170g cherries
    • 225g currants
    • 225g raisins
    • 225g dark raisins
    • 50g mixed peel
    • 1 orange
    • 150ml brandy
    • 200g butter
    • 225g brown sugar
    • 4 eggs
    • 225g flour
    • 1 teaspoon ground mixed spice
    • 1/2 teaspoon ground nutmeg
    • 50g chopped nuts
    • 4 tablespoons apricot jam
    • block of marzipan, rolled to 0.5cm thick
    • ready-roll icing, rolled to 0.5cm thick

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Put all your dried fruit into a bowl with the rind and juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
    2. Grease a round 20cm (8 inch) cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin.
    3. Preheat the oven to 150 C.
    4. Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and chpped nuts. Spoon the mixture into the the prepared tin. Bake for 3 hours in the preheated oven.
    5. Cool in the tin. When room temperature, remove cake from tin and wrap in greaseproof paper and foil for 2-3 weeks (or whenever you need it, but best if at least 1 week).
    6. To ice: Warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing. Decorate as wished.

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