Lindas Christmas Cake
Member recipe

Lindas Christmas Cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 30

This cake was my mums recipe who sadly no longer with us, its a beautiful rich christmas cake I make every year for the whole family as a gifts.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 10oz (280g) Butter / marg
  • 10oz (280g) moist brown sugar
  • 1 lemon & 1 orange finely grated rind
  • 1 tablespoon black treacle
  • 6 beaten eggs with 2 tablespoons of brandy or sherry or rum
  • Sieve 12oz (340g) plain flour & 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1oz (25g) ground almonds
  • Add 3lb (1 1/2 kg) mixed dried fruit
  • 6oz (170g) chopped glace cherries
  • 10oz (300g) mixed chopped nuts

Method

    1. Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin. Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin Preheat oven 325 F- 160C, gas mark 3
    2. Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
    3. Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
    4. once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
    5. spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
    6. Bake for approximately 4 - 5 hours in the centre of the oven. Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
    7. Check carefully and lower the heat if the cake is becoming to brown. Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean Then follow another test listen carefully an uncooked rich cake makes a distinct hum. Cool in the tin only turn out when cold.
    8. To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum. To marzipan a rich fruit cake Try not to handle the marzipan to much.
    9. First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
    10. Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rowanbud
27th Oct, 2016
5.05
This is a beautiful recipe! Thank you for sharing it.
quinsgirlkel
11th Dec, 2009
The cake in the photo was my mums last cake she made before she died, I decorate mine different every year, sometimes traditional or fun depends on the family im making it for.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.