Christmas Cake

Ingredients for 1 servings:

• 150 g candied mixed fruits, diced
• 50 g cherry(s), candied, halved
• 150 g sultanas
• 150 g currants
• 100 ml rum or brandy
• 250 g butter, soft
• 250 g powdered sugar
• 4 eggs
• 1 lemon(s), grated peel
• 1 pinch of salt
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp clove powder
• ¼ tsp cardamom
• ¼ tsp coriander OR:
• 1 ¼ tsp gingerbread spice
• 350 g wheat flour
• 1 tsp baking powder

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Christmas classics from England

Soak the candied fruit, sultanas, and currants in rum/brandy overnight. Preheat the oven to 150°C (300°F) and place the oven rack on the lowest shelf. Line a 30cm (12-inch) loaf pan with baking paper. Combine the butter and powdered sugar, beat in the eggs one at a time, and beat the mixture until very fluffy. Add the lemon zest and spices and mix everything together. Sift the flour and baking powder together, then stir in. Add the candied fruit and liquid and mix everything thoroughly. Pour the batter into the pan. Bake the cake for 2-2.5 hours, covering it with foil if it gets too dark. The cake tastes much better if you let it sit before enjoying it. I bake it in mid-to-late November and store it wrapped in aluminum foil in the refrigerator. Because of the long baking time, for the past few years I have been making double the batter and baking four cakes in small 20cm (8-inch) loaf pans. This way I can make the most of the oven heat and won’t be embarrassed if unexpected guests show up at the house during Advent.