Christmas Cake part II

Well having soaked the fruit all night the smell which arose from the bowl when the cling film was removed was very yummy. Now its time to mix up the other ingredients before adding the fruit and cooking.

Pre heat oven to 140C, 275F or Gas mark 1

Cream the butter until it is smooth and goes paler in colour.

Add sugar and mix into the butter.

Beat eggs and add gradually to to the butter sugar mix.

Add fruit and zest from orange and lemon.

Add flour and spices stir thoroughly.

Then place mixture in a double lined cake tin.

Cook for about 5 hours approx. Note my cake baked in just over 4hours so keep checking after 4hours to ensure you do not over cook. You can test cooking with a skewer, if it comes away clean the cake is cooked.

Cake ready for the oven 

Once cooked allow cake to cool completely then wrap in baking paper and tin foil and store in metal cake/biscuit tin. Store in a cool place until you are ready to add the marzipan and icing.

You can add brandy periodically in a cake feeding process as the cake matures. This will give a richer flavour but do not over do it as you do not want a too alcoholic cake especially if you have children who will want a piece.   

I made a little tester cake and it was delicious so it bodes well for Christmas.

Next thing to make is the mincemeat then of course the puddings, but his is for another post.