Recipe: Christmas Cake
12.5g mixed spice
105g glazed cherries
105g mixed peel
100ml of sherry
Mix all the fruit, spices and peel together and soak in sherry for 24 hours.
Grease and line a large cake tin with greaseproof paper.
Cream together the butter and sugar. Fold in the eggs and then the flour.
Fold in the fruit, spice and sherry mixture.
Bake in a large cake tin lined with greaseproof paper at 145⁰c for about an hour, until cooked through.
Slowly pour 100ml of brandy over the cake when it comes out of the oven.
Once cool, wrap in cling film and store in an airtight container adding a little brandy every two weeks.
The cake will keep for several months. When you’re ready, remove the cake, cover with a thin layer of apricot jam, a layer of marzipan and then royal icing.