This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
Provided by SCOTT LEANING
Categories World Cuisine Recipes European UK and Ireland English
Time 12h15m
Yield 16
Number Of Ingredients 13
Steps:
- Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
- In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
- Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
- Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.
Nutrition Facts : Calories 653.3 calories, Carbohydrate 108.9 g, Cholesterol 115.5 mg, Fat 23 g, Fiber 5.6 g, Protein 9.4 g, SaturatedFat 11.9 g, Sodium 163.9 mg, Sugar 76.3 g
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