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'Tis Christmas Cake

By TheBoyLard (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • See step one re soaking fruit
  • More effort
  • Serves 20
Easy Christmas cake which can be done early (late Oct) and preserved with brandy or last minute. Nut free!


  • 350g Plain Flour
  • 5ml (1 tsp) Mixed Spice
  • 4 Eggs
  • 75ml Milk
  • 75ml Brandy
  • 225g Unsalted Butter
  • 1kg Mixed Fruit
  • 100g Glace Cherries
  • 225g Muscovardo / Unrefined Sugar


  • STEP 1
    If you're preparing this cake early, feel free to soak the fruit and cherries in brandy and / or cider. I 've found two weeks is sufficient.
  • STEP 2
    Take a 24cm round tin, grease and line with greaseproof paper. Make a tin foil 'chimney' which extends double the height of the tin to prevent scorching and prevent cracking. Warm oven to Gas 2 / 150 C / 300 F.
  • STEP 3
    Mix together flour & spice.
  • STEP 4
    Beat eggs & milk. Add brandy. If you want to, a splash of strong still cider works well.
  • STEP 5
    Soften butter (30s in the microwave works nicely) and cream together with sugar.
  • STEP 6
    Add flour & egg bit by bit mixing well
  • STEP 7
    Add mixed fruit & cherries
  • STEP 8
    Put mix into tin. Tie tin foil round tin and place in oven for 3.5hrs
  • STEP 9
    At 3.5hrs, remove foil and return to oven for 30 mins.
  • STEP 10
    Allow to cool in the tin on a wire rack
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