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Serves 4-6
Cooking Time 2 1/2 - 3 hours
Ingredients:
- 225g (8oz) SuperValu plain flour, sieved
- 175g (6oz) SuperValu margarine
- 225g (8oz) SuperValu dark brown sugar
- 1 packet of SuperValu Goodness sultanas
- 1 packet of SuperValu Goodness fruit mix
- 1 tub of cherries
- Rind and juice of one orange
- 3 large SuperValu eggs
- 1 packet SuperValu Goodness mixed nuts
- 1 packet SuperValu Goodness flaked almonds
- 1 tsp mixed spice
- 2 baby bottles of brandy
- 3 cloves garlic, peeled and sliced
- 4 sprigs fresh rosemary
- Sea salt and freshly ground black pepper
To Cook:
- Put margarine, sugar, fruit, rind, juice and one baby bottle of the brandy into a large saucepan.
- Slowly bring to boil, stirring occasionally, until the margarine has melted.
- Turn off heat and leave to cool for about 30 minutes.
- Pre-heat your oven to 140º and line an 20cm round, deep cake tin with greaseproof paper.
- Stir the eggs, nuts and flaked almonds into the fruit mixture and mix well.
- Stir in the sieved flour and mixed spice.
- Spoon the mixture into the tin and smooth it out evenly.
- Bake for 2 1/2 - 3 hours. Cover with paper if the cake is browning too quickly after 2 hours. To check the cake is done, insert a skewer into the centre - if it comes out clean, the cake is cooked.
- Make holes in the top of the warm cake and pour over the rest of the brandy.
- Leave the cake in the tin to cool.
- When cold, wrap in greaseproof paper and then tin foil. Store in a cool, dry place.
Top Tip:
The length of time a Christmas cake needs in an oven can be difficult to calulate - too long and the outer edges toughen, too short and the centre isn’t cooked. To prevent the edges burning, line the cake tin with a double layer of brown paper. If it’s a particularly dense mixture, make a paper “hat” to sit on top of the cake. Bake in the centre of your oven where the heat is more likely to be constant.
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