Nan's Christmas Fruitcake
This Christmas cake keeps moist and is rich. You can use sherry instead of brandy (my mum makes it that way) for a slightly different taste.
Vickie de Vries
15 people made this
Makes: 1 Christmas cake
185g glace cherries
60g mixed peel
60g chopped nuts
250g brown sugar
4 beaten eggs
1 teaspoon ground mixed spice
1/2 teaspoon ground nutmeg
4 tablespoons apricot jam
Block of marzipan, rolled to 0.5cm thick
Ready roll icing fondant, rolled to 0.5cm thick
Extra time:1day soaking ›
- Put all your dried fruit into a bowl with the orange rind and the juice of the orange and brandy. Leave overnight to plump up & absorb the alcohol.
- Grease a round 20cm cake tin. Line the base and sides with 2 layers of greaseproof paper. Tie a double layer of brown paper around the outside of the tin.
- Preheat oven to 150C.
- Cream the butter and sugar. Beat in the eggs.
- Fold in the flour and spices and then add the fruit mixture and the chopped nuts.
- Spoon the mixture into the prepared tin. Bake for 3 hours.
- Cool in the tin, and when cold. Take it out & wrap in greaseproof paper and silver foil for 2-3 weeks (or whenever you need it). Best if at least 1 week.
- When you're ready to use it, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing.
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