CHRISTMAS TREATS TO MAKE AHEAD
GRANNIE ANNIE’S CHRISTMAS CAKE
PREP TIME 20-30 MINS
COOK TIME 4½ TO 5 HOURS
SERVES 12-15
INGREDIENTS
• 170g butter • 170g brown sugar or margarine, softened • 3 eggs • 225g self-raising flour • 225g sultanas • 225g currants • 60g raisins • 85g mixed peel • 30g dried or glacé cherries, chopped • 60g chopped almonds or ground almonds • ½ tsp mixed spice • 1 tsp dark treacle, molasses or golden syrup • 1 small glass brandy (or other spirit), plus extra for feeding the cake
METHOD
1 Preheat the oven to 160°C/140°CFan/Gas Mark 2. Grease and line a 22-23cm round tin with baking paper.
2 In a large bowl, beat the butter and sugar to a cream. Add each egg separately and beat after each addition until all the egg is incorporated.
3 Stir in the flour, spice, almonds, fruit, treacle and brandy. Transfer to the tin, smooth the top then make a small dent in the centre. Bake in the centre of the oven for 4½ to 5 hours. Check by inserting a skewer after 4 hours. The cake is done if it comes out clean. If the cake appears to be browning too quickly, cover the top with foil or baking paper. Leave the cake in the tin until it is cold before turning out.
To store for Christmas, remove the baking paper and wrap tightly in cling film. Store in a cool, dark place. Every two
