English Christmas Cake

English Christmas Cake

3
SCOTT LEANING 0

"This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel."
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Ingredients

12 h 15 m servings 653 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 108.9g
  • 35%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
  2. In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
  3. Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
  4. Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
  5. Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.

Reviews

3

Mmmmm, this is a delicious snack cake for the holiday season, but it also makes a great breakfast bread when company is over. However, I didn't choose to give this recipe a five star rating beca...

This was my first attempt ever at a fruitcake. I panicked after I got it in the pan and realized it had no leavening! However, none of the other "English" Christmas cakes have any leavening at...

Absolutely wonderful recipe. I only made it yesterday without any waiting or soaking or even any brandy at all, so am sure with these it will be even better. Most English fruitcakes are too ha...