Recipe Card

Crabbie's Christmas Cake

A traditional Christmas cake is a must at any festive gathering.

Filled with rich fruits and warming spices, this is sure to become a family favourite!

Makes a 20cm cake.

Ingredients

Available from British Corner Shop

To be Sourced Locally

120g of Butter
2 large Eggs

Method

Heat the oven to 180°C.

Place the dried fruit, ginger beer, sugar, butter, spice and treacle in a saucepan.

Bring to the boil and leave to cool thoroughly.

Add the eggs, flour and almonds to the above mixture and then stir in the cherries.

Transfer into a 20cm non-stick tin lined with greaseproof paper and bake for about 1.5 hours until firm to the touch. (Test with a skewer - when it comes out clean, it’s ready.)

Once cooled, remove from the tin and brush with the warmed marmalade.

Unroll the marzipan and cover the cake, ensuring a smooth finish.

Repeat with the ready rolled icing.

Decorate festively as desired. How about gold pearls for a glamorous finish? Or a sprig of holly and a sprinkling of icing sugar for a simple, traditional finish?

Recipe Date: 29th November 2011.