Description

Christmas cake instructions

In addition to the ingredients provided you will need:

8 inch round loose base cake tin

baking parchment

225 g butter

4 eggs

2 tblsp  of black treacle (optional)

1 lemon (rind and juice)

marzipan and icing if you want to decorate it traditionally

1. Pre heat oven to 150°C / 130°C Fan /Gas 2
2. Line with parchment a loose base 8 inch (20 cm) round cake tin
3. In a large bowl cream together 225 g of butter and the sugar pack until it is a lighter colour
4. Add to the mixture eggs one at a time with a tbsp of flour and spice mixture for each one, and then fold in the remaining flour apart from 1 tblsp.
5. Chop the cherries in half and roll into the 1 tblsp of the flour mixture then stir into the mixture
6. Add 2 tblsp of black treacle and juice of 1 lemon juice and stir
7. Add remaining fruit packets, nuts pack, lemon rind and stir
8. Tip mixture into cake tin and bake for approx 4 hours. Check it is baked by inserting a skewer in the middle and checking it comes out clean
9. Over the next 2 weeks feed the cake with sherry or brandy
10. Decorate and store in tin provided

Ingredients: Currants; Sultanas (sunflower oil (SEEDS)); Turkish Raisins (sunflower oil (SEEDS)); WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin); Dark Brown Soft Sugar; Cherries 53% (Glucose-Fructose Syrup, Sugar, Citric Acid, Preservatives: Potassium Sorbate, SULPHUR DIOXIDE (>10ppm); Colour: Erythrosine; Mixed NUTS (Peanuts 70%, Almonds, 15%, Walnuts 15%); Mixed Spice (Cinnamon, Coriander, Allspice, Clove, Ginger, Nutmeg. May contain MUSTARD);.
Potential allergens:  WHEAT, NUTS, SEEDS, SULPHUR DIOXIDE
May contain MUSTARD. See items in BOLD

1500 g.