Christmas Cake

Christmas Cake

Don’t panic if you haven’t got around to making your Christmas cake yet because this deliciously moist and fruity cake can be made overnight. No one will guess you left it till the last minute!

Preparation Time: 25 minutes plus soaking over night

Cooking Time: about 2 hours 30 minutes

Serves: 24

Ingredients:

For the cake

·150g dried apricots, roughly chopped

·150g prunes or dried figs, roughly chopped

·150g dried cranberries

·1kg mixed dried fruit

·175ml good quality brandy

·Finely grated zest and juice of a lemon

·Finely grated zest and juice of an orange

·1 tbsp ground cinnamon

·1 piece stem ginger, drained and finely chopped

·250g Country Life block butter, softened

·250g Dark Muscovado Sugar

·6 medium eggs, lightly beaten

·300g plain flour

To decorate

·A selection of the following dried apricots, glace cherries, lightly toasted whole almonds, whole Brazil nuts and hazelnuts.

·4 tbsp apricot jam

·1 tbsp brandy

Method:

1. Grease and line a 20cm square cake tin with greaseproof paper. Wrap two layers of brown paper around the tin and tie with string.

2. Place the apricots, prunes, cranberries and dried fruits into a large bowl. Add the brandy, zest and juice of the lemon and orange, cinnamon and chopped stem ginger in a bowl.  Mix well and leave overnight.

3. Preheat oven to 170°C, fan 150°C, 325°F, gas mark 3.

4. Beat together the butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.  Gradually beat in the eggs until smooth, adding a little flour to prevent the mixture curdling.

5. Add the dried fruit mix, plus any juices that may be in the bottom of the bowl. Fold in using a metal spoon, and finally fold in the remaining flour. Spoon into the prepared tin, and level the surface.

6.Check after about 2 hours, if the top is getting too dark cover with greaseproof paper.  Return to the oven for a further 30 minutes or until the surface is firm and a skewer, inserted into the centre, comes out clean.

7. Remove the brown paper. Turn out of the tin but keep the greaseproof paper on the cake. Leave to cool.

To decorate:

8. Gently heat the apricot jam and brandy in a small saucepan. Brush quarter over the top of the cake. Arrange your choice of fruits and nuts and brush and drizzle with the remaining apricot jam and brandy mix.

9. Leave to cool and set.  Cover with greaseproof paper and place in an airtight container.

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