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Nan's Christmas Cake

Posted on : 14 December 2017

Written by: Nathalie Bratt

Ingredients

1.1kg fruit, mixed to your liking 

2 tablespoons marmalade

1/2 cup rum or sherry 

250g softened butter 

1 teaspoon grated orange rind 

1 teaspoon grated lemon rind 

1 1/2 cups firmly packed brown sugar 

1 tablespoon vanilla 

4 eggs

2 1/2 cups plain flour 

pinch salt 

1 teaspoon mixed spice 

pinch ground cinamon 

pinch freshly grated nutmeg

Method

More than 12 hours in advance mix fruit, marmalade, and liquor in a large bowl. Cover with cling film and leave to steep at room temperature. 

Preheat over to 150° C. Line base and sides of 20cm deep round cake tin with 3 thicknesses of baking paper, bringing paper above the edge of the tin. Beat butter, rind, sugar, and vanilla in a small bowl with electric mixer until well combined, then beat in eggs, one at a time. Stir butter mixture into fruit mixture then mix in sifted flour, salt, and spices. Spread mixture into tin. Bake 3 hours. Cover cake with brown paper if the top is browning too quickly. The cake is ready when a skewer is inserted, comes out clean and clear. Wrap cake in a double layer of greaseproof paper, then in double foil. Secure it all with an elastic band and allow to cool completely. Can be made and stored 3 months ahead. 

Hints: This also works well for a traditional wedding cake or any other special occasion cake with the addition of a layer of marzipan icing and white royal icing. 

Freshly ground spices make the cake lovely and fragrant. 

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