Traditional Christmas Cake

Method

• step 1

  Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.

• step 2

  Sieve the flour, salt, mixed spice and cinnamon into a bowl.

• step 3

  Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.

• step 4

  Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.

• step 5

  Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.

• step 6

  Turn the mixture into the prepared tin and make a slight hollow in the centre.

• step 7

  Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.

• step 8

  Remove from the oven and leave to cool in the tin for 15 minutes.

• step 9

  Turn out on to a wire rack and leave to cool.

• step 10

  Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.