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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!

Now I know it's nowhere near Christmas yet and normally in our house all talk

of Christmas is banned until at least December, but November really is the

right time to make your Christmas cake and I'm going to tell you why.

Packed with fruit and then fed with cherry brandy this cake is going to be

the most delicious Christmas cake ever. Now we start with a large pan and to

that we're going to add 175 grams or 3/4 of a cup of unsalted butter,

next in goes 210 grams or a packed cup of light brown Muscovado sugar then 400 grams or 2 and

2/3 of a cup of mixed dried fruit, 200 grams or a cup of glace cherries that

have been roughly chopped, 100 grams or a cup of dried cranberries the zest and

juice of one orange,

the zest of one lemon and about 120 ml or 1/2 a cup of cherry brandy.

Heat on a medium heat until that comes to a gentle bubble and then we're going to allow

that to simmer for about 10 minutes just stirring occasionally.

After that 10 minutes is up we're going to take the pan off the heat and leave it to cool

slightly and then we'll preheat the oven to 150 C or 300 F.

Now we want to line a

20 centimeter cake tin with a removable base so I've cut a couple of strips of

bacon parchment here and that's gonna lie on the sides of the tin it needs to

be higher than the sides of the tin so an inch and a half to two inches higher

than the sides and that will help to protect the cake and stop it from

burning in the oven, and then to line the base of the tin we're going to cut out a

circle. Take a large piece of baking parchment and fold it over once then

again and finally for a third time and then place the point of the parchment in

the center of the baking tin and then we're going to cut following the line of

the edge of the baking tin and unfold it and that should give you a perfect

circle.

Line the sides of the baking tin first and then place the center circle

inside.

We're gonna add in 85 grams or 1/2 a cup of ground almonds and then give that a stir.

Then add in 3 large eggs and stir together,

and finally we're going to add

in the dry ingredients.

We need 200 grams or a cup and 2/3 of plain (all-purpose)

flour, 1/2 a teaspoon of baking powder, a teaspoon of mixed spice, a teaspoon of

ground cinnamon and quarter of a teaspoon of ground allspice.

Spoon the mixture into the lined baking tin.

That's going in the oven for 45 minutes and then after 45 minutes we're going to

turn the oven down to 140 degrees C or 275 F and cook for a further hour to an

hour and a half until the top of the cake is a lovely dark golden brown and

then inserted skewer comes out clean if it looks at the top of the cake is

starting to darken too much you can just place some foil on top.

Once cooked want to remove the cake from the oven and make ten to twelve holes all over it

with a skewer.

Whilst it's still warm we're going to spoon four tablespoons of

cherry brandy on top.

Leave the cake to cool in the tin then remove from the tin and wrap in a double

layer of baking parchment and then a layer of foil and place in an airtight

container at room temperature.

Feed the cake with two tablespoons of cherry brandy every week right up until

a few days before you want to marzipan and ice the cake and that's why we make

the cake in November so you can give it a good few feedings for a deliciously

moist cake with a rich flavor.