Super Fruity Christmas Cake Part 1
At our Smart Raspberry After School Cookery Clubs we make this Christmas Cake with the children. They absolutely love them!
The cakes can be prepared in small, round deep pudding foil tins or rectangular long foil tins. This recipe produces a lovely moist fruity Christmas cake. The finished cake is small, so you can have bite size pieces and you won’t be left over with cake at the beginning of the New Year!
It’s a wonderful way to get the children involved in all the Christmas fun.
- 90g currants
- 35g raisins
- 35g sultanas
- 10g glacé cherries
- 10g mixed candied peel
- 1 tablespoon freshly squeezed orange juice
- 45g unsalted butter, softened
- 45g soft brown sugar
- 1 small egg
- 45g plain flour
- 1 teaspoon grated nutmeg
- 1 teaspoon ground mixed spice
- grated zest of ¼ lemon and ¼ orange
- ½ teaspoon black treacle
- Put the fruit into a bowl and mix in the orange juice, cover and leave to soak overnight.
- Pre-heat the oven to fan 120C/ conventional 140C/ gas mark 1. Lightly grease and line a small round or rectangular tin.
- In a bowl, cream together the butter and sugar.
- Beat in the egg, a little at a time.
- Sift in the plain flour, nutmeg and mixed spice.
- Add the soaked fruit, grated lemon and orange zest and black treacle then fold the mixture carefully.
- Spoon the mixture into the tin. Smooth the top, making a slight dip in the centre.
- Finally, cover the top of the cake with a double sheet of silicone paper with a 5p-sized hole in the centre.
- Bake for approximately 1 hour
For a rich and moist cake, spoon over a few tablespoons of freshly squeezed orange juice every week until you are ready to marzipan and ice the cake.
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