• Sarah L Samuels

Making a 6” Christmas Cake

Updated: 5 days ago

This is my go to recipe for a Christmas cake and one I have been making for years.



In this blog I will cover how to make and bake your cake and will do another blog on how to decorate the cake with marzipan and fondant icing

Go to recipe


You can’t make this cake straight away you need to prepare the fruit first and leave for 2-3 days so bare this in mind before you start the process. You can leave a few extra days but need at least 2 days to soak in the alcohol.


Weigh the fruit and cherries into a large bowl and add the alcohol you are using.



Mix the alcohol into the fruit and cover with cling film, stir daily and leave for 2-3 days to soak.



When ready to bake the cakes Preheat the oven to 140 degrees centigrade (120 fan)


Grease and line a baking tin including the sides. You do not need to put any paper on the outside of the tin.



In the bowl of a stand mixer or in a large bowl cream the butter and sugar until light and fluffy.

Add the eggs gradually alternating with the flour to the mixture doesn’t curdle.

Finally add the soaked fruit and mix until it is all combined.



Put the mixture into the lined tin.



Bake for 4 hours or until a skewer comes out clean.



Leave to cool in the tin.


Once it is cool don’t remove the baking parchment as this keeps the cake moist. Wrap fully in more parchment and then in foil and store in a cool dry place.


Each week feed the cake with 1 tablespoon of alcohol then re-wrap until you are ready to decorate.



See Decorating your 6” Christmas cake (coming soon) for full instructions when you are ready to finish your cake.


Ingredients:


850g Mixed dried fruit

75g Glacé cherries

75ml Brandy or Rum

150g Soft unsalted Butter

150g Light brown sugar

150g Plain flour

3 Large eggs


Method:

  1. Weigh the fruit and cherries into a large bowl and add the alcohol you are using. Mix the alcohol into the fruit and cover with cling film, stir daily and leave for 2-3 days to soak.

  2. When ready to bake the cakes Preheat the oven to 140 degrees centigrade (120 fan)

  3. Grease and line a baking tin including the sides. You do not need to put any paper on the outside of the tin.

  4. In the bowl of a stand mixer or in a large bowl cream the butter and sugar until light and fluffy.

  5. Add the eggs gradually alternating with the flour to the mixture doesn’t curdle.

  6. Finally add the soaked fruit and mix until it is all combined.

  7. Put the mixture into the lined tin and bake for 4 hours or until a skewer comes out clean.

  8. Leave to cool in the tin.

  9. Once it is cool don’t remove the baking parchment as this keeps the cake moist. Wrap fully in more parchment and then in foil and store in a cool dry place.

  10. Each week feed the cake with 1 tablespoon of alcohol then re-wrap until you are ready to decorate.

  11. See Decorating your 6” Christmas cake for full instructions when you are ready to finish your cake.

Download recipe

6-ChristmasCake
.pdf
Download PDF • 142KB

Sarah’s extra slice…….


My tins are 6” PME deep cake tins.



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