With Christmas just under two months away, preparation for the most anticipated & exciting day of the year has begun, from buying presents for loved ones, entertaining friends & family, to planning the perfect Christmas dinner.
Christmas is renowned for being one of the most stressful times of year, so plan ahead this Christmas & make your Christmas fruit cake early. We’ve created a simple, but extremely effective Christmas Fruit Cake conversion chart & recipe, helping you bake the perfect sized Christmas Fruit Cake, saving you on time, money & waste.
Christmas Fruit Cake Conversion Chart
All ingredients are proportionate for round tins.
- Mix together the currants, sultanas and raisins, along with the glace cherries (cut into quarters) and mixed peel. Add the brandy, orange juice, zest, lemon zest and water and stir well.
- Leave this mixture in the fridge for 2 days, stirring each day – allowing the fruit to absorb the liquid.
- After two days you are ready to make your cake! Grease and line your tin thoroughly, using double thickness greaseproof paper. Pre-heat the oven at 150°C
- Sift the flour, ground cinnamon and mixed spices together in a large bowl.
- Cream the butter until soft, the add the sugar and continue creaming.
- Add the eggs to the creamed mixture one at a time beating in well and following each with a spoonful of flour to prevent the mixture from curdling.
- Fold in the remaining flour, followed by the dried fruit mixture and then the almonds.
- Spread the mixture evenly in your greased double lined tin.
- Tie 2 or 3 thicknesses of brown paper or newspaper around the tin, then place in the pre-heated oven. Bake for the allocated time. If the cake seems to be over browning, lay a sheet of greaseproof paper lightly over the top for the last third of the cooking time.
- To test if the cake is done insert a skewer into the center: it should come out clean. Remove from the oven and leave to cool in the tin.
- Age the cake for 2 months before using. Whilst it is aging, at monthly intervals prick the top of the cake all over with a skewer, then spoon several teaspoons of brandy. Wrap in grease proof paper and foil and store. (Optional – Decorate with fondant icing)
Enjoy with all your friends and family this Christmas & New Year.
For more recipes from Seasoned Cookery School please visit our blog.