I have never made one. I always think I should (there are so many cute decorations available) and then end up buying one instead. This year I’m unsure whether I will or not (I have taken on rather a lot already – more of this on Monday!) but if I do it will be THIS one.
Are you making a festive cake this year? Do let me know what you popped on the top (this mini bauble idea is lovely)
Charlotte From Buttercream and Dreams: This is a much lighter fruit cake than normal and the mix of fruit and spices make it ideal for Christmas. Any mixed fruit works well with the traditional sultanas, cherries and candied peel a must but I also love adding a few chopped apricots and figs for a more luxurious cake. If you do prefer a darker Christmas cake then you can add 1tbsp of black treacle to the mixture.
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- 250g Butter
- 900g of mixed dried fruit
- 250g Dark muscovado sugar
- 8 tbsps milk
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 2 tbsps brandy, rum or sherry.
- 1 tsp Grated lemon or orange zest
- 3 eggs
- 350g plain flour/gluten free plain flour
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- Preheat oven to 140c
- Double line an 8inch round tin with greaseproof paper
- Melt the butter in a saucepan
- Put the fruit, sugar, milk, alcohol, spices and essences in a bowl and mix well.
- Add the melted butter and stir
- Add in the eggs
- Sift in a small amount of flour at a time and mix well. The mixture should be loose but not runny. If it feels too thick add a little more milk.
- Put the mixture in the prepared tin and bake for 3 to 3 and half hours
- You can add more alcohol or orange juice to your cake over the next few weeks.
- Finish with a layer of marzipan and icing.