Page 51 - British Hen Welfare Trust - Chicken & Egg Issue 3

BHWT Supporter, Billie Gregory sent in this recipe for her delicious rich Christmas cake....
Billie says she has been using this recipe for many years, and it never disappoints! Happy Baking!
Currants 11oz/300g
Sultanas 11oz/300g
Raisins 7oz/200g
Glace cherries 8oz/225g
Alcohol ¼ pint/150ml (sherry is traditional
but I like Jack Daniels and Amaretto for a
particularly boozy cake, brandy and rum
also work well!)
Cold strong black tea ¼ pint/150ml (if you
want to soak the fruit for longer than 24
hours replace the tea with more alcohol!)
Butter 7oz/200g
Soft dark brown sugar 7oz/200g
Black treacle 1tbs/15ml
Gravy browning 1tsp/5ml
Self raising flour 2 ½oz 65g
Plain flour 6oz/175g
Ground cinnamon ¾ tsp 3.75g
Mixed spice ½ tsp/2.5g
Gound nutmeg a good pinch
large free range eggs
Ground almonds 2oz/50g
Brandy, sherry or any alcohol to feed cake
according to taste.
Put all the dried fruits into a large mixing
Quarter, rinse and dry the cherries and add to
the other fruits.
Pour over your chosen alcohol and tea and
leave for 4-24 hours. The longer you leave the
fruit to soak the more moist the cake will be. If
you choose not to use the tea you can leave the
fruit soaking in an air tight container for a week.
When you are ready to make the cake pre
heat the oven to gas mark 2/ 150C/ 300F.
Grease and double line your cake tin with
greaseproof paper.
Cream the butter and sugar together until
light and fluffy.
Add the black treacle and gravy browning,
beating until well mixed.
Sift the flours into another bowl with the
cinnamon, mixed spice and nutmeg.
Beat the eggs into your butter and sugar one
at a time with a little flour.
Once the eggs are incorporated add the rest
of the flour a little at a time.
Stir in the soaked fruits and ground almonds.
Now pour your cake mix into your prepared
tin making sure you get the corners and the top
as leval as you can.
Place in the oven on the top shelf if not a fan
Check your cake 30 mins before the end of
cooking by inserting a skewer into the centre of
the cake. If it comes out clean it is cooked. If it
comes out with cake mix on it needs more
cooking! Check every 15 mins or so.
Remove the cake from the oven when it is
cooked and allow to cool in the tin. Turn out
when cool and remove the greaseproof paper.
Tips for feeding and storing the cake
When storing the cake prick it all over with a
skewer and spoon 1tbs/15ml of your chosen
alcohol over the surface before wrapping in
greaseproof paper and foil/clingfilm.
You can repeat this process every 2-3 weeks
for upto 2 months.
If you do not want to use alcohol you can just
double up on the tea but you will be unable to
feed the cake with tea as this will cause it to
go mouldy. It is best to make it only 2 weeks
in advance if you are not using the alcohol.
Cooking time 3-3 ½ hours in an 8 inch tin.