Basic Christmas Cake

Preparation Time - 15 minutes

Cooking Time - 2 - 2 ½ hours

Ingredients

For the Cake

• 500g sultanas
• 750g raisins
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 150ml Reverie Brandy
• 250g room temperature butter, diced
• 1 - 2 tsp vanilla extract (optional)
• 100g ground almonds
• 100g flaked almonds
• 180g self-rising flour
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 4 large eggs

Everything Else

• 2 tbsp smooth orange marmalade, no bits
• 1 pack of white Fondant icing
• Sprinkles or decoration of choice*
• 1 20cm (8 inch) deep loose bottom cake tin
• Baking parchment paper
• Spray oil

Directions

1. Add the dried fruit, zest and juice of the orange and lemon, alcohol of choice, and the diced butter to a pan or pot. Place over a medium heat, bring to the boil and then simmer for 5 minutes. Set aside to cool for 15 minutes in a large mixing bowl.
2. Preheat your oven to 140C (130F fan). Line an 8 inch deep round cake tin with baking parchment paper and lightly grease with spray oil.
3. Add the flaked almonds, ground almonds, flour, cinnamon, and ginger to the fruit. Give these ingredients a little mix up.
4. Then add in your eggs and mix well to combine, ensuring there are no lumps of flour. Place the mixture into your tin. Smooth over the top with a spatula.
5. Bake in the oven for 2 hours 15 minutes - 2 hours 30 minutes. Allow to cool in the tin for 1 hour. Remove from the tin and using a skewer create holes deep down into the cake. Spoon 2 - 3 tbsp of the same alcohol used in the cake mixture over the top. Allow to sit for 15 minutes and then wrap in cling film.
6. Repeat 3 more times, once a day, wrapping in cling film between dousing!
7. Allow the cake to dry up a little, still wrapped in cling film, for one week.
8. Mix together the marmalade with 2 -3 tbsp of water in a pot. Whisk together and then spread over the cake.
9. Roll out your fondant icing on a surface floured with cornstarch or icing sugar.
10. Cut a circle using the base of your cake tin for the top and place on top of the jam layer.
11. Press down using your hands. Allow to sit for 15 minutes and then store cake in a sealed airtight container until you're ready to eat it!
12. It will keep for up to three months or you can freeze it without the icing for a little longer; thaw before icing.

*Dampen the top of the icing with a little water to adhere desired decorations