Tarditional Christmas Cake Recipe

30th November 2011

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Traditional Christmas Cake
3 large eggs
300g (10oz) plain flour
250g (8oz) butter, softened
250g (8oz) light muscovado sugar
1 tbsp ground mixed spice
Pinch of salt
410g jar of mincemeat
500g (1lb) dried mixed fruit
4 tbsp brandy
20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment
To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140°C/280°F/Gas Mark 1.
Break the eggs into a bowl and add the rest of the ingredients, except for the brandy. Beat the mixture until smooth, then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it's level.
Bake the cake in the centre of the oven for 3 - 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking parchment and then foil, and store in a cool place for up to 3 months, until ready to cover with icing and decorate.