Christmas Cake

Line a 23cm ( 9") cake tin with thick layers of greaseproof

The day before baking

Mix the raisins, sultanas, currants, cherries, mixed peel and nuts together in a large bowl. Pour on the brandy, lemon or orange juice and rind and leave to soak overnight

  1. Cream the butter and the sugar, gradually beat in the eggs and add the sieved flour, spices and ground almonds
  2. Stir in all the fruit and the remaining ingredients
  3. Turn into the lined cake tin and bake in a moderate oven 150°C (300°F) Gas mark 3 for approx 3 hours. Test with a skewer; the skewer should not be sticky when removed. Cool in the tin
  4. When completely cold remove from the tin, wrap in greaseproof paper and store in an airtight tin
  5. This cake may be unwrapped every week and basted with brandy for a really moist cake which will keep for many months.
  • 175g/6oz Neill's Golden Fleece Plain Flour
  • 175g/6oz Neill's Wholemeal Flour
  • 350g/12oz Soft Butter
  • 350g/12oz Dark brown sugar
  • 110g/4oz Ground Almonds
  • 110g/4oz Currants
  • 350g/12oz Raisins
  • 350g/12oz Sultanas
  • 125g/4oz Mixed Peel
  • 125g/4oz Glace Cherries
  • 50g/2oz Chopped Nuts
  • 125ml / ¼ pint Brandy
  • ½ tsp Mixed Spice,
  • ½ tsp cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Cloves
  • 150ml/6 fl oz Milk
  • 6 Large Eggs
  • Juice and finely Grated rind of a lemon or orange
  • 1 cooking apple peeled and grated