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Classic Christmas cake
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-
Classic Christmas cake
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- Prep time:
- 25 min, plus 24 hrs soaking
- Cook time:
- 3 hrs
- Serves:
- Makes two 22cm tins
Orange liqueur adds a delicious citrus flavour and tipsy richness to classic fruit cake in Eric Lanlard's gloriously indulgent recipe
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Tips and suggestions
- Eat with...
- Chocolate Tart with Chocolate Sorbet
- Cooks Tips...
- Decorate the cake with Eric Lanlard's Christmas cake icing recipe
Ingredients
- 375 g golden raisins
- 100 ml orange liqueur, plus extra for soaking
- 4 eggs
- 300 g plain flour, sifted
- 375 g unsalted butter
- 300 g dark brown sugar
- 2 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- juice of 1 lemons
- 375 g dried apricots, chopped
- 375 g seedless sultanas
- 200 g mixed peel, chopped
- 100 g glacé cherries
- 150 g walnut halves
- 150 g whole toasted hazelnuts, roasted
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Place the raisins in a bowl. Add in enough Grand Marnier to cover the raisins, cover the bowl and set aside for 24 hours.2. Preheat the oven to 150°C/gas 2.
3. In a large bowl, using a wooden spoon, cream together the butter and sugar.
4. Add the eggs one at the time. If the mixture looks like splitting, add in a bit of the flour.
5. Add in the sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Mariner, mixing together.
6. Gently fold in the soaked raisins, dried apricots, sultanas, peel, cherries, walnuts and hazelnuts.
7. Spoon the cake mix into two greased and lined 22cm spring-form cake tins.
8. Bake the cakes for 2½ hours to 3 hours. To test whether the cake is cooked through or not, pierce the centre with a skewer. If it comes out clean the cake is cooked through.
9. Remove the baked cakes and cool on a wire rack. Once cool, spray with more alcohol and wrap in cling film. Keep the cakes in a cool dry place until decorating or icing them.
This recipe is classed as easy
Avg User rating
2.39 / 5 (18 votes cast)
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