This is the tried and trusted Claremont Christmas cake. Make it this weekend and ‘feed it’ with a few drops of brandy between this and Christmas. Ice it if you like (or if you’re lazy like us, then eat it as it is – Delicious!)
This recipe makes 1 x 12 inch or 1 x 6 inch + 1 x 9 inch square cakes:
- 220 g glace cherries
- 1700 g mixed dried fruit
- 110 g mixed peel
- 400 ml brandy
- 450 g unsalted butter
- 450 g soft brown sugar
- 10 eggs
- 570 g plain flour
- 4 tsp mixed spice
- 4 tbsp black treacle
- zest of 2 oranges
- 220 g ground almonds
Put the fruit in a bowl and soak in the brandy overnight. The following day, cream the butter and the sugar until the mixture is light and fluffy. Beat the eggs and slowly add them to the butter / sugar mixture, beating as you add.
Fold in the flour and mixed spice. Then add the fruit, treacle, orange zest and ground almonds. Mix thoroughly and pour into a double lined cake tin (or tins) wrapped with 2 layers of newspaper on the outside
Bake at 150 -160C for 2 to 2 and a half hours (depending on the size of the cake). Stick a skewer in – if it comes out clean the cake is done!
Cook on a wire rack and wrap in several layers of greaseproof paper / cling film. You can pour a few tablespoons of brandy over the cake (then re-wrap it) at intervals between now and christmas. Enjoy!
Let us know how you get on – we’d like to see your pictures. You can post them on our facebook page.