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Christmas Cake

Cooking Time
4.5 hours Minutes
Ingredients
14
Portions
30-40

Ingredients

14 Total
  • 500 g Country Range Currants
  • 350 g Country Range Sultanas
  • 175 g Country Range Raisins
  • 350 g Country Range Glacé Cherries
  • 2 oranges (rind only)
  • 150 ml sherry
  • 250 g Country Range Butter
  • 250 g dark brown sugar
  • 5 Country Range Free Range Medium Eggs
  • 75 g Country Range Self Raising Flour
  • 175 g Country Range Plain Flour
  • 75 g Country Range Chopped Almonds, blanched
  • 1 tbsp black treacle
  • 1 ½ tsp Country Range Ground Mixed Spice

Method

  • 1

    Step 1

    First, prepare the fruit - chop the raisins with a damp knife and quarter the cherries. Put all the fruit into a container, pour over the sherry and stir in the grated rind. Cover with a lid and leave to soak for 3 days, stirring daily.
  • 2

    Step 2

    Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the butter, sugar, eggs, treacle and blanched almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly. Stir in the sherry soaked fruit.
  • 3

    Step 3

    Grease and line a 20cm square tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.
  • 4

    Step 4

    Bake slowly until cooked through (approx. 4 hours).
  • 5

    Step 5

    Once cooled, soak with sherry weekly and store in an airtight container until Christmas.

Ingredients

14 Total
  • 500 g Country Range Currants
  • 350 g Country Range Sultanas
  • 175 g Country Range Raisins
  • 350 g Country Range Glacé Cherries
  • 2 oranges (rind only)
  • 150 ml sherry
  • 250 g Country Range Butter
  • 250 g dark brown sugar
  • 5 Country Range Free Range Medium Eggs
  • 75 g Country Range Self Raising Flour
  • 175 g Country Range Plain Flour
  • 75 g Country Range Chopped Almonds, blanched
  • 1 tbsp black treacle
  • 1 ½ tsp Country Range Ground Mixed Spice

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