Mari’s Christmas Cake

SOMETHING ELSE?

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Ingredients

  • 425G currants
  • 250G Sultanas
  • 250G Raisins
  • 300G Glace Cherries (quartered, rinsed and drained)
  • 150G Ready to eat Dried Apricots (Snipped into small pieces)
  • 75G Mix Candied Peel
  • 4 or 5 tbsp Brandy or any other liquor
  • 300G Plain Flour
  • 1 tsp Mixed Spice
  • 1/2 tsp Freshly Ground Nutmeg
  • 300G Softened Unsalted Butter
  • 300G Dark Muscovado Sugar
  • 4 Medium Eggs
  • 1 tbsp Black Treacle
  • Zest of 1 Orange & 1 Lemon
  • 60G almonds roughly chopped (not blanched) 

Method

1 Combine dried fruit and candied peel in a large bowl, add the brandy and mix well. cover and leave overnight in the fridge.

2 Preheat oven to 140C | 120C (fan oven) | Gas 1. Place the remaining ingredients except the almonds in a large bowl, beat with an electric hand mixer until well combined and stir in the nuts and the soaking fruit.

3 Grease a 23 cm wide, deep round tin or a 20 cm square tin with butter and line with a double layer of baking paper and grease the paper. Spoon the mixture in the tin, level the top and cover with a disk of baking paper.

4 Bake for 4 – 5 hours or until firm to the touch. Check by inserting a skewer and ensuring it comes out clean.

Recipe by Mari Almeida

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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