I recently took on the massive task (willingly) of making a mini Christmas cake for all Steve's work colleagues as a way to say thank you for a challenging year. It took longer than expected over a few very hot days and I was up late a couple of nights - but - it was worth it. Very satisfying to achieve and I hope the cakes will be enjoyed!
Here's the recipe for a full size cake. Can make the same mixture and divide into muffin cases or mini loaf tins. Muffins will cook for about 20 mins and mini loaf tins about 25 mins at 170 degrees.
Christmas cake
Best made up to 1 week in advance and will keep in an airtight container for up to two weeks
It is ideal to soak the dried fruit and cherries in brandy overnight (at least) in an airtight container. I soak mine for about a month and it makes a difference!
750g dried mixed fruit
150g mixed peel
150g glace cherries
150ml brandy - for soaking
250g softened butter
1 1/4 cups brown sugar
5 eggs
2 tablespoons honey
1 teaspoon finely grated lemon zest
2 cups plain flour
2 teaspoons baking powder
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
150g slivered almonds
Preheat the oven to 150 degrees celcius. Line the base and sides of a 22cm square cake tin with 3 layers of baking paper. As the cake cooks for a long time you need the 3 layers to ensure the cake doesn't get too brown around the sides and bottom.
Beat the brown sugar and butter until creamy. Add the eggs one at a time and beat in between. Add honey and lemon zest and beat in.
Carefully add 1 cup flour, all the spices and 1/2 of the soaked fruit mix. Mix well. Add the other cup of flour and the reminder of the fruit mix. Add the almonds and mix well.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 90 mins then cover the cake with a layer of baking paper to prevent the surface from over browning. Cook for a further 60 minutes and check with a skewer to ensure it's all cooked through.
Allow cake to cool completely before pricking cake with skewer all over the top and brushing an extra 3 teaspoons of brandy on the cake. Wrap cake in cling wrap and leave for 48 hrs before serving. Can ice with Royal icing or dust with icing sugar prior to serving.
The kitchen bench got quite a work out during the process (spot the empty wine glass). Overall I went through 3 kilos of dried fruit, 1kg of butter, 1/2 bottle of Chatelle brandy, 18 eggs, 1kg flour and 1kg of royal icing.
Oh, and not forgetting 10 metres of cellophane, 18 metres of ribbon, 48 Christmas baubles and 48 gift tags!
The end result!
