it’s beginning to look a lot like…

considering Christmas is only 6 days away, one of my first posts has to be my Christmas Cake from this year. I wanted it simple and classic. I used Royal Icing for the finish and just a gold-glittered ribbon and I made the bow from the left over.

I used the wonderful Mary Berry’s Victorian Christmas Cake recipe, but made a few changes. Instead of using the zest of two oranges I used one orange and one lemon, and only used plain flour rather than self-raising as I prefer to add my own raising agents. As no one in my family is a massive fan of glace cherries, I only added 100g of them and added extra mixed fruits instead. This is her recipe in full:

  • 175g (6 oz) raisins
  • 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered
  • 500g (1lb 2oz) currants
  • 350g (12oz) sultanas
  • 150ml (¼ pint) sherry, plus extra for feeding
  • Finely grated zest of 2 oranges
  • 250g (9oz) butter, softened
  • 250g (9oz) light muscovado sugar
  • 4 eggs
  • 1 tbsp black treacle
  • 75g (3oz) blanched almonds, chopped
  • 75g (3oz) self-raising flour
  • 175g (6oz) plain flour
  • 1½ tsp mixed spice
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