Christmas cake is a type of fruitcake served at Christmas time in many countries. A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, shaped round, square or oblong as whole cakes, fairy cakes, or petit fours, with marzipan, icing, glazing, dusting with icing sugar, or plain.
If a Christmas cake is covered in icing, it is quite common for it to be decorated – models of houses, of fir trees or of Santa Claus may be in the array of decorations.
Makes 1 cake
- 500g PnP cake mix
- 100g glace cherries, halved
- 50g mixed peel
- 50g flaked almonds
- 250g brown sugar
- 250g butter, softened
- 4 eggs
- 160g flour
- ½ tsp (2.5ml) mixed spice
- ½ tsp (2.5ml) nutmeg
- 1 tsp (5ml) baking powder
- ½ tsp (2.5ml) cinnamon
- 1/3 cup (90ml) Brandy
- extra brandy for dousing
- 250g marzipan (optional)
- 250g plastic icing (optional)
- Preheat oven to 140C.
- Grease a 20cm round cake tin and line the bottom and sides with baking parchment.
- Place the cake mix, cherries, mixed peel and almonds in a bowl and dust with a 2 tbsp of the flour.
- Cream together the sugar and butter until pale in colour.
- Beat in the eggs, one at a time until mixture is light and fluffy.
- Sift together the flour, mixed spice, nutmeg, baking powder and cinnamon and fold into the wet ingredients together with the dried fruit and 90ml brandy.
- Pour batter into the lined baking tin, and using a spoon make a slight dent in the middle. Cover cake with foil.
- Place a Bain-Marie on the bottom shelf of the oven and place the cake on a wire rack directly on top. (This prevents the cake from drying out).
- Bake in oven for 3 ½ hours or until a skewer inserted in the middle comes out clean.
- Remove from oven and allow to cool on a wire rack.
- Pour 3 tbsp of brandy over the cooled cake and store wrapped in foil in an airtight container.
- Douse cake with a few extra tablespoons of brandy every week until ready to decorate.
- Cover cake with marzipan and plastic icing if desired.