Grandma's Timeless Christmas Delight
Experience the warmth of family traditions with this rich and sumptuous Christmas Cake, a treasured recipe passed down through generations. Originating from my mother's cherished handwritten cookbook, which dates back to before World War II, this cake holds countless memories and stories within its flavors. Its vibrant combination of dried fruits and nuts creates a steal-the-show centerpiece for your festive table. The only twist in this time-honored recipe is the reduction of eggs from six to five, a necessary adjustment given the size of today's eggs. Prepare this cake in advance and it will continue to improve in flavor as it ages, making it a brilliant choice for holiday celebrations. Indulge in a slice during your Christmas afternoon tea and taste the love and history infused in every bite!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Currants
10 (washed and dried)
Sultanas
10 (washed and dried)
Raisins
7 (washed and dried)
Glace Cherries
5 (halved)
Blanched Almonds
4 (blanched)
Margarine
10 (softened)
Plain Flour
10 (sifted)
White Sugar
5 (granulated)
Brown Sugar
5 (packed)
Chunky Marmalade
2 (none)
Mixed Spice
1 (none)
Eggs
5 (beaten)
Salt
1 (none)
Instructions
1
Preheat your oven to 150°C (300°F).
2
Begin by allowing the margarine to soften to room temperature.
3
In a large mixing bowl, cream the softened margarine with both white and brown sugars until the mixture is smooth and creamy.
4
Add the eggs one at a time, mixing in a tablespoon of flour with each egg to prevent curdling.
5
Prepare the almonds, blanching them if necessary, then combine them along with the currants, sultanas, raisins, glace cherries, marmalade, mixed spice, and salt. Mix together until well blended.
6
Gradually fold in the remaining plain flour until evenly incorporated in the mixture.
7
Line an 8-9 inch round metal cake tin with greaseproof paper, and pour the batter into the prepared tin, creating a slight dip in the center to ensure even baking.
8
Bake in the preheated oven for approximately 3 hours. Check for doneness by inserting a skewer into the center; it should come out clean.
9
Once baked, carefully tip the cake out onto a wire rack to cool completely. For best results, allow it to cool overnight to avoid any excess moisture.
10
Once fully cooled, wrap the cake in two layers of foil, and store it in a cool, dark cupboard.
11
At the beginning of December, gently prick the top of the cake and drizzle a tot of brandy over it. Reseal the foil and turn the cake upside down. Repeat this process every two weeks leading up to Christmas.
12
For optimal baking, wrap the outside of the cake tin with brown paper secured with string to prevent over-browning, allowing you to place additional paper on top if needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Timeless Christmas Delight?
It is a rich and sumptuous Christmas cake, a treasured recipe passed down through generations from a handwritten cookbook dating back to before World War II.
How many eggs are required for this Christmas cake?
The recipe calls for 5 large beaten eggs, which is a reduction from the original six to accommodate the larger size of modern eggs.
What is the recommended oven temperature?
The oven should be preheated to 150°C (300°F).
How should the margarine be prepared?
The margarine should be allowed to soften to room temperature before being creamed with the sugars.
How do I prevent the mixture from curdling when adding eggs?
Mix in a tablespoon of flour with each egg as you add them one at a time.
What types of dried fruit are included in the recipe?
The cake contains currants, sultanas, raisins, and halved glace cherries.
What kind of nuts are used in this cake?
The recipe uses 4 ounces of blanched almonds.
What is the secret ingredient for extra flavor mentioned in the instructions?
The recipe includes two tablespoons of chunky marmalade and a teaspoon of mixed spice.
How should the cake tin be prepared?
Line an 8-9 inch round metal cake tin with greaseproof paper. To prevent over-browning, you can also wrap the outside with brown paper secured with string.
How long does the cake need to bake?
The cake should bake for approximately 3 hours.
How do I check if the Christmas cake is fully cooked?
Insert a skewer into the center of the cake; it is done if the skewer comes out clean.
What is the best way to cool the cake?
Tip the cake out onto a wire rack and allow it to cool completely, preferably overnight, to avoid excess moisture.
How should the cake be stored?
Once fully cooled, wrap the cake in two layers of foil and store it in a cool, dark cupboard.
When should I begin adding brandy to the cake?
You should start the 'feeding' process at the beginning of December.
How do I add brandy to the cake?
Gently prick the top of the cake, drizzle a tot of brandy over it, reseal the foil, and turn the cake upside down.
How often should the cake be fed with brandy?
Repeat the drizzling and turning process every two weeks leading up to Christmas.
Why should I make this cake in advance?
The cake continues to improve in flavor as it ages, making it better for holiday celebrations when prepared early.
What size cake tin is required?
An 8-9 inch round metal cake tin is recommended.
Does the recipe use white or brown sugar?
It uses both: 5 ounces of granulated white sugar and 5 ounces of packed brown sugar.
What is the purpose of the dip in the center of the batter?
Creating a slight dip in the center before baking ensures that the cake rises evenly.
What type of flour is used?
The recipe uses 10 ounces of sifted plain flour.
How many ingredients are in this recipe?
There are 13 ingredients in total.
What should I do with the glace cherries?
The 5 ounces of glace cherries should be halved before being added to the mixture.
Is salt used in this recipe?
Yes, a pinch of salt is included.
Can I add extra paper to the top of the tin during baking?
Yes, you can place additional paper on top if needed to prevent the top from browning too quickly.
What is the texture of the finished cake?
It is described as a rich, sumptuous fruitcake with a vibrant combination of fruits and nuts.
Should the currants and sultanas be prepared anyway specifically?
Yes, they should be washed and dried before being added to the batter.
What is the origin of the recipe?
It originates from the creator's mother's handwritten cookbook from the pre-WWII era.
How is the flour incorporated?
After the fruits and nuts are mixed in, the remaining plain flour should be gradually folded in until evenly incorporated.
What are the suggested tags for this recipe?
Tags include traditional recipe, fruitcake, holiday dessert, family recipe, and festive baking.