Moist Peel Free Christmas Cake Recipe at MyDish

Moist Peel Free Christmas Cake

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Method

  • The day before you intend to bake the cake take the dried fruit and mix together in a large bowl, add 3-4 tbsp of the brandy, mix well, cover and leave for 12hrs.

  • Preheat oven to Gas mark 4, 140.

  • Seive the flour, spices and salt into a large bowl.

  • In another bowl cream together the butter and sugar.

  • Beat the eggs then add to the butter and sugar bit by bit to prevent curdling (if it curdles slightly it should still turn out fine)

  • Fold the wet mixture into the dry mixture.

  • Chop the glacier cherries and add them, along with the chopped almonds, black treacle and brandy soaked fruit to the mixture and fold until mixed well.

  • Line an 8inch round cake tin with parchment and spoon in the mixture, even out the mixture with the back of a spoon.

  • Cut a round of parchment to fit on top of the mixture, leaving a 10pence size hole in the middle, this protects the cake during the lengthy cooking time.

  • Put the parchment on top of the cake and place in the lowest part of the oven.

  • Leave alone for 4hrs, then check the cake. If not ready, leave and re-check every 15 minutes until cooked.
  • (as it cooks the house will fill with the scrummiest smell)

  • When cooked, take out of the oven, leave to cool then with a skewer prick lots of holes in the cake right through to the base.

  • Now it's time to 'feed' the cake with the brandy!
  • Spoon over a few dessert spoons of brandy then wrap in foil and put in an air tight container.

  • Repeat the 'feeding' with the brandy every 1-2 weeks until you are ready to ice the cake.(I recommend starting the cake in September if icing in December for christmas)

  • When the cake is ready to be iced, slice off the very top layer of the cake to level it off and ice as desired.

  • This is such a rich, moist and beautiful cake and can be used for wedding cakes with no problems at all!!

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    Ingredients

    • 450g Currants
    • 175g Raisins
    • 175g Sultanas(golden and regular mixed)
    • 50g Dried Cranberries
    • 50g Glacier cherries
    • 225g Plain flour
    • 225g Unsalted butter
    • 225g Dark brown soft sugar
    • 4 Medium eggs
    • ½tsp Nutmeg
    • ½tsp Mixed spice
    • 1 dessert spoon Black treacle
    • 50g Chopped almonds
    • ½tsp Salt
    • 1 bottle Brandy

    By Views 6290  Added Thu Sep 11 2008


    This is my own adaption from various christmas cake recipes which is peel free as, like many of us, I just don't like peel in my christmas cake. It's deliciously moist and boozy!!

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