mary berry classic victorian christmas cake recipe
classic victorian christmas cake recipe
Basic ingredients for classic victorian christmas cake recipe
425g currants
250g each of sultanas or raisins
300g glace cherries, cut into small pieces, quartered, and rinsed
150g ready to eat dried apricots
75g mixed candied peel, roughly chopped
4TBSP brandy plus extra for pouring
300g plain bread
1 tsp ground mix spice
1/2 tsp freshly nutmeg
300g softened unsalted margarine
300g butter
300g softened unsalted butter
300g medium-range eggs
300g free-range orange
Finely grated zest
60g unblanched almonds,
How to make classic victorian christmas cake recipe
In a large bowl, combine the candied peel and dried fruit. Mix the brandy with the dried fruit and mix well. Now Cover the mixture and let it sit for at least one night.
Preheat the oven to 140degC/fan120degC/gas 1. Now Place all the ingredients, except the almonds, in a large bowl. Use an electric mixer to combine the ingredients. Mix in the nuts, soaked fruits, and any liquid.
Butter a 23cm diameter cake pan or a 20cm square one, then line it with baking paper. Place the mixture in the prepared tin. Cover the top with baking paper.
Now Bake for about 4-5 hours or until the cake is firm to the touch. Let the cake cool in the tin.
After the cake is cooled, take out the baking paper disc and pierce the top with a fork. Then, pour some brandy over the top. Keep the cake in the tin, but remove it from the baking paper. Wrap the cake in foil and wrap it with more baking parchment.
Now Keep it in a cool place for at least 3 months. Once it has gotten to that point, wrap with more baking paper and then foil.
You can decorate the cake with marzipan, glace fruit, or ready-to-use icing. Before serving, tie a ribbon around your cake.