Christmas Cake


Because now’s the time to bake a Christmas cake. That’s one job done!

You will need:-

7oz dark brown sugar

7oz butter

2tbsp treacle


Tsp vanilla essence

4 eggs, lightly beaten

8oz plain flour

Mixed spice

Ground cinnamon

Ground ginger

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 8ā€ round/7ā€ 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. Iā€™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.

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