Christmas Cake
250g (8.8oz) unsalted butter
250g (8.8oz) soft brown sugar
4 eggs
250g (8.8oz) plain flour
1 tsp mixed spice
1 tsp baking powder
350g (12oz) mixed dried fruit
50g (1.7oz) Cherries cut in half
50g (1.7oz) chopped nuts (optional)
brandy or orange juice
Steps:
Soak your Fruit overnight in some brandy, sherry or orange juice. (I won’t judge on how much you put in)
Line a 20cm (8in) cake tin with Parchment Paper.
Preheat oven. 150°C Fan / 170°C Electric / Gas 2–3.
Cream butter and sugar until pale and fluffy. Warm the eggs in a jug in warm water Beat in eggs a bit at a time.
Fold in flour, mixed spice, baking powder, then add fruit, nuts. Mix gently.
Pour into tin, bake 1½–2 hours until a skewer comes out clean. Optional: cover with foil halfway to prevent over-browning.
Wrap it in greaseproof paper place in a tin from around October, then feed it weekly with your chosen alcohol each week until ready to marzipan about 10 days before Christmas then Ice it a 2 days before this will give a very moist Christmas Cake that every one will love.