A smaller sized Christmas Cake, based on Gran’s classic recipe. Make up to two months ahead of Christmas Day.

Ingredients:

225g Plain Flour
600g Mixed Dried Fruit (Sultanas, Currants, Raisins, mixed peel)
80g Ground Almonds
80g Glace Cherries
4 Eggs
Zest of 1 Orange or Lemon
200g Butter
200g Brown Sugar
1 tsp Mixed Spice
1 tsp Nutmeg
1 Pinch Salt
2 tbsp Golden Syrup or Dark Treacle
1 tbsp Sherry or Brandy

Brown Parcel Paper
String
Greaseproof Paper
15cm round or square baking tin (deep)

Method:

1. Grease a 15cm / 6″ tin with butter and line with greaseproof paper. Cut a circle of greaseproof paper to cover the top of the cake
2. Tie a band of brown paper around the tin
3. Pre-heat the oven to 140 degrees
4. Mix together the butter and sugar
5. Beat in the eggs, one at a time
6. Fold in the flour, salt and spices
7. Stir in the mixed dried fruit, almonds, cherries, zest, treacle and sherry/brandy
8. Add the mixture to the tin
9. Bake for 3 1/2 – 4 hours. To test that the cake is done, stick a skewer inside. If the skewer comes out clean, the cake is ready.
10. Leave to cool. Wrap in greaseproof paper to store until Christmas.
11. Feed the cake with sherry/brandy every couple of weeks by poking holes in the cake and pouring on a few teaspoons
12. One week before Christmas, ice the cake with a layer of marzipan and royal icing