For the cake:
Fat for greasing
200g plain flour
¼ tsp salt
1-2 tsp mixed spice
200g caster sugar
2-4 tbsp brandy or sherry
100g glace cherries, chopped
50g walnuts, chopped
150g seedless raisins
75g cut mixed peel
For the icing:
Royal icing (use food colouring to get it to the colour you want)
-Line and grease a 20cm round cake tin. Use double greaseproof paper. Set the oven to 60°C gas 3
-Stir the flour, salt and spice into a bowl. In a separate mixing bowl, cream the butter and sugar together until light and fluffy
-Gradually beat in the egg and the brandy or sherry, adding a little flour if the mixture starts to curdle. Add the cherries, ginger and walnuts
-Stir in the dried fruit, peel and flour mixture. Spoon into the prepared tin and make a light hollow in the centre
-Bake for 45 minutes then reduce the oven temperature to 150°C / gas 2 and bake for a further hour
-Reduce the temperature still further to 140°C /gas 1 and continue cooking for 45-60 minutes until cooked through and firm to touch. Cool in the tin.
-Prepare you icing with the food colouring.
-Cover your cake with lightly heated apricot jam and marzipan before adding the Royal icing and smooth it over.
-Decorate with stars and anything else you fancy!
Toni’s Handy Hints-
-Soak the fruit in your favorite spirit such as brandy for at least 24 hours before baking
-Next year, start making your Christmas cake in October. Every week, turn the cake and prick holes then carefully poor small amounts of spirit and leave out for an hour or so to soak in
-Remember the Christmas cake is a centerpiece and decoration in itself. Personalize your cake design with different coloured icing and festive shapes
Remember to share an image of your creation on our Facebook page or #whitestuffchristmas on Instagram. Happy baking!