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Christmas cake

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Basic Christmas cake
  • Serves: 14-21

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Woman's Weekly recipe Fancy making your own Christmas cake this year? This simple, all-in-one recipe by Woman's Weekly makes the perfect fruit base for your festive treat

Ingredients

  • 3 large eggs
  • 300g (10oz) plain flour
  • 250g (8oz) butter, softened
  • 250g (8oz) light muscovado sugar
  • 1 tbsp ground mixed spice
  • Pinch of salt
  • 410g jar of mincemeat
  • 500g (1lb) dried mixed fruit
  • 4 tbsp brandy
  • 20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment

Nutritional information

Each portion contains:

  • Calories242
    12%
  • Fat11.0g
    16%
  • Saturates2.0g
    10%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

When unwrapping the cake to decorate, an extra couple of tablespoons of brandy can be spooned over it to add extra.

Method

  1. To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140°C/280°F/Gas Mark 1.
  2. Break the eggs into a bowl and add the rest of the ingredients, except for the brandy. Beat the mixture until smooth, then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it's level.
  3. Bake the cake in the centre of the oven for 3 - 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
  4. Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
  5. Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking parchment and then foil, and store in a cool place for up to 3 months, until ready to cover with icing and decorate. If you're planning to cover your Christmas cake in marzipan and icing, click here to follow our step-by-step guide.

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  • 4
(161 ratings)

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