Classic Christmas Cake
"This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me. (There are more fruit cake recipes in our Christmas Cakes and Toppings collection here)..."
INGREDIENTS
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450g currants (see Dried fruits note at foot of method)
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175g sultanas (see Dried fruits note at foot of method)
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175g raisins (see Dried fruits note at foot of method)
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50g chopped glacé cherries (see Dried fruits note at foot of method)
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50g mixed chopped candied peel (see Dried fruits note at foot of method)
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100ml brandy
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225g plain flour
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½ teaspoon salt
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¼ level teaspoon nutmeg, freshly grated
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½ level teaspoon ground mixed spice
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225g dark brown soft sugar
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4 large eggs
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1 dessertspoon black treacle
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225g spreadable butter
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50g chopped almonds (skin on)
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zest of 1 lemon and 1 orange
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Armagnac or brandy to 'feed' the cake
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100g whole blanched almonds (only if you don’t intend to ice the cake)
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