Helen's Christmas Cake

It’s delicious and without a doubt the best Christmas cake I have ever had. Did I mention it’s delicious?

Posting it here on Chef’s Pencil with my name listed as the author isn’t strictly accurate, but I couldn’t think of a better way to preserve and pass along her recipe. I’m going to bend the rules just this one time.

Thank you, Helen.

Ingredients

• 8 ounces butter softened
• 8 ounces dark brown sugar
• 8 ounces sultanas
• 8 ounces currants
• 8 ounces raisins
• 4 ounces glace cherries
• 2 ounces coarsely chopped almonds
• finely grated zest of 1 lemon
• juice of ½ lemon
• 3 eggs lightly beaten
• 8 ounces plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 3 tablespoons brandy

Instructions

• Preheat the oven to 150°C (300°F). Line the base and sides of an 8-inch (20 cm) round cake tin with baking paper.
• Beat the butter and sugar until it gets light brown and fluffy.
• Gradually add the eggs, beating well after each addition. To prevent the mixture from splitting, add a tablespoon of the flour with the eggs.
• Add the rest of the flour and mix until combined.
• Add the cinnamon, and mace, then fold into the mixture until just combined.
• Gently fold in the dried fruit, glacé cherries, chopped almonds, lemon zest, and lemon juice.
• Stir in the brandy, then spoon the mixture into the prepared tin, smoothing the top.
• Bake for 3 to 3¾ hours, or until a skewer inserted into the centre comes out clean.
• Remove from the oven and leave the cake in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
• Once fully cooled, cover with marzipan and finish with white fondant or a simple icing sugar glaze, if desired.

Happy Holidays!