We started soaking the fruit for our Christmas cake earlier in the week, and it was ready, this morning, to make the cake. Last year, we used Mary Berry's recipe, instead of the Delia Smith recipe we've used for many (nine, I think) years. We've tweaked it slightly.
Dried fruit:
- 6oz glace cherries
- 1lb 2oz currants
- 7oz raisins
- 12oz sultanas
- 2oz mixed peel
Soaked with 150–200ml strong tea for three days.
- 9oz butter
- 9oz light sugar
- 4 eggs
- 1tbsp treacle
- 4oz flaked almonds
- 3tbsp marmalade
All beaten together, before folding in:
- 9oz plain flour
- 1tsp mixed spice
- 1/2tsp cinnamon
- pinch salt
The fruit is then stirred in, before it's spooned into a 9", double lined and greased tin. It cooked for 4:45, at 140°, covered from the start with a greaseproof paper lid.
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