Christmas Cake

Brought to you by:

OcadoLife Traditional

12 serving

Prep time: 30 mins

Cook time: 3 hrs 30 mins

Serves: 12

Rich, dense and fruity, this is a Christmas cake in the best tradition. Top up the booze as much you like (or dare!). As ingredients, I’ve gone for Columbian Blacktail eggs because they really add to that richness; Marriage’s extra fine self-raising flour – you’ll find it hard to beat their quality; and Dr Oetker Ready to Roll icing, as it’s just so much easier than making your own!

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Ingredients Method

Ingredients

750g fruit mix
75g candied peel
275g dried apricots, chopped
200ml dark rum
100g hazelnuts
1 orange
1 lemon
175g soft brown sugar
175g butter, softened
5 free range eggs
200g self raising flour
4 tsp ground mixed spice
1 tsp ground cinnamon
5 tbsp apricot jam
500g marzipan
1 pack ready to roll icing

Method

Step 1

Place the vine fruit, candied peel, and chopped apricots in a pan. Add the rum and bring gently to the boil. Cover and remove from the heat. Leave to cool stirring from time to time. When fully cooled add the hazelnuts, zest and juice, and stir.

Step 2

Preheat the oven to 150C/Gas2.

Step 3

Grease a 23cm deep cake tin, and double line with baking parchment, ensuring that the paper extends 5cm above the rim.

Step 4

Beat the sugar and butter together in a large mixing bowl, until light and creamy.

Step 5

Add the eggs and flour alternately a little at a time, beating well between each addition, until all fully incorporated. Add the spices along with the cooled fruits, etc. Stir well.

Step 6

Spoon into the prepared tin, level the top and bake in the preheated oven for 3 – 31/2 hours, or until a skewer comes out clean when inserted in the centre of the cake. If after about 2 ½ hours the top is looking fully browned cover loosely with a piece of foil before continuing to cook.