Because now’s the time to bake a Christmas cake. That’s one job done!
You will need:-
7oz dark brown sugar
Tsp vanilla essence
4 eggs, lightly beaten
8oz plain flour
2-3ibs dried fruit, candied peel and/or nuts of your choice, preferably soaked in alcohol of your choice (I used whisky with blackbeer and raisin wine)
Preheat an oven to 150C/300F/GasMark 2 and prepare an 8” round/7” square cake tin. You may have enough left over for some muffins. I got a dozen testers. Just in case of poison, you understand.
- Cream sugar and butter, then mix in treacle, marmalade and vanilla. I’d say until light and fluffy, but this is going to be heavy and sticky, so good luck with the light and fluffy.
- Mix in the eggs bit by bit, adding a spoon of flour-and-mixed-spices with the last bit of egg
- Fold in the rest of the flour-and-mixed-spices
- Stir in fruit-and-nuts
- Bake for about 3 hours or until a skewer comes out clean. Allow to cool and then wrap up in foil and store in an airtight container.
Optional: every week pour a spoon or two of preferred alcohol (I’m using mead) over the top and allow to soak in until ready for icing.