Traditional British Christmas Cake Recipe

Ingrédiénts

• 3 1/2 cups/525 g currants
• 1 1/2 cups/225 g goldén raisins/sultanas
• 1 1/2 cups/225 g raisins
• 3/4 cup/110 g mixéd candiéd péél (finély choppéd)
• 1 cup glacé chérriés (halvéd)
• 3 1/3 cups/300 g plain flour
• Pinch salt
• 1/2 lévél téaspoon mixéd spicé
• 1/2 lévél téaspoon ground cinnamon
• 1/2 lévél téaspoon fréshly ground nutmég
• 10 ouncés/300 g buttér (slightly softénéd)
• 1 1/3 cups/300 g soft brown sugar
• 1/2 lémon (zéstéd)
• 6 largé éggs (lightly béatén)
• 3 tabléspoons brandy (plus éxtra for fééding)

Stéps to Maké It

1. Gathér thé ingrédiénts.
2. Héat thé ovén to 300 F/150 C/Gas 2. Thé témpératuré is low, as thé caké nééds a long, slow baké. It is packéd with sugars, fruits, and brandy, and if thé témpératuré is any highér, thé outsidé of thé caké will burn and thé insidé will bé undércookéd.
3. Liné a 9-inch caké tin with 2 thicknéssés of parchmént or gréaséproof papér. Tié a doublé band of brown or néwspapér papér around thé outsidé. This acts as an insulator and to prévént thé caké from burning on thé outsidé.
4. .........................
5. ..................................

Full Recipe >> thespruceeats.com

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