My Christmas cake recipe and a lovely post about my Sir Chocolate books

I have been busy since late October preparing my Christmas cakes. I bake them in late October and pour a small amount of brandy onto them each week until I marzipan them in late November. I did that last weekend. I iced two of my seven Christmas cakes this weekend. I have a Christmas fairy theme this year.

Snowflake fairy Christmas cake

Christmas tree fairy cake

Christmas Cake Recipe

Ingredients

250 grams currants
240 grams sultana
200 grams mixed berries
240 grams raisins
120 grams mixed peel
180 grams chopped cherries
300 grams cake flour
pinch salt
2.5 ml mixed spice
2.5 ml cinnamon
300 grams softened butter
300 grams sticky brown sugar
30 ml lemon zest
6 eggs, lightly beaten
45 ml brandy

Method

Preheat the oven to 140 degrees Celsius. Double line the cake tin with thick baking paper.
Beat the sugar and butter in an electric mixer. Add the lemon zest. Add the eggs, beating in one at a time.

In a separate bowl mix the dried fruit, spices, salt cherries and flour. Add the egg mixture
and mix well. Lastly, pour in the brandy and combine.

Scoop the mixture into the baking tin and level with the back of a spoon. Wrap a layer of tin foil around the base of the baking tin and place in the oven. Bake for +- 3 hours.

A lovely post about my Sir Chocolate books

A huge thank you to blogger, John Rieber, who has shared an amazing post about Michael and my Sir Chocolate books. John has a lovely site and shares about all sorts of fascinating things like interesting food, places he has visited, books, movies and pop culture. Do pop over and read his post and have a look around while you are there: https://johnrieber.com/2019/12/07/bite-into-these-sir-chocolate-books-robbie-cheadles-magical-books-are-the-perfect-recipe-for-the-holidays/