Christmas Cake

• 600 g currants
• 400 g sultanas
• 400 g glacé cherries, quartered
• 200 g raisins
• 100 g chopped candied peel
• 200 ml sherry
• 100 ml brandy
• 50 ml kirsch (or rum)
• 4 standard (100 g) eggs
• 300 g lightly-salted soft margarine (The "Stork" brand is traditional)
• 300 g dark brown sugar
• 100 g self-raising flour
• 200 g plain flour
• 100 g finely-chopped almonds
• 2 teaspoons ground mixed spice
• 2 tablespoons black treacle

Ingredients for 10 servings (3.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Fruit: Place all the fruit in a large bowl and pour the spirits over the mixture.

2. 2

   Cover the bowl in foil and leave in a cool place.

3. 3

   Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit.

4. 4

   Cake: Beat together the sugar and margarine with the eggs.

5. 5

   Add the almonds and black treacle, and mix further.

6. 6

   Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results.

7. 7

   Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment.

8. 8

   Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven.

   Oven
9. 9

   Once a knife comes out clean, remove from the oven and allow to cool fully.

   Oven
10. 10

    Stored in an airtight box the cake should keep for at least four months.