Christmas Cake is a classic at this time of year and is perfect to keep in the cupboard for any visitors who pop in as a seasonal treat, this goes perfectly with a cup of coffee or tea in the afternoon.
2 cups White Sugar
2kg mixed dried fruit
1 cup sherry
2 tsp mixed spice
2 tsp baking soda
4 Tbsp Golden Syrup or Treacle
450g plain flour
1 tsp baking powder
2 Tbsp orange zest
Heat butter, sugar, fruit, sherry, spice, baking soda and syrup into a saucepan. Heat over a medium heat for 2 minutes, stirring often. Allow to cool fully (at least 1 hour).
Heat oven to 125°C conventional bake. Grease 2 x deep 20cm tins (or 2 x regular 30cm tins) and triple line with baking paper ensuring the paper extends up the sides beyond the tin.
Beat eggs and stir through cooled fruit mixture. Sift dry ingredients, fold into fruit mixture with orange zest.
Spoon into tins, bake for approx. 3 -3 ½ hours or until cooked when tested with a skewer. Decorate once cool.
Tip: Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
Note: We have updated this recipe to make it easier to bake by spreading it across two cake tins. You can still make it as one cake, just allow for a longer cooking time (approx. 4 hrs) and check it regularly.
Store in an air tight container in a cool, dry place. Will keep for at least a year and stays deliciously moist.