Christmas Cake

Recipe by Chef Dale Sniffen

Preparation time:    Fruit marinating 12 hours

Baking time:           2.5 /  hour @ 140c slow oven

Tin prep                 20cm lined with glad bake

Ripened ready         3 to 10 weeks

Prep list the day before baking

Combine all and soak fruit over night

350gm raisins                   60gm glacé apricots

350gm sultana’s                60gm glacé pineapple

120gm mixed peel            3 tbsp brandy

120gm glace cherries        3 tbsp sherry

Christmas cake base

250gm butter

250gm brown sugar          1 teaspoon mixed spice

Zest of 1 lemon                1-teaspoon cinnamon

1 tbsp golden syrup           ¼ teaspoon salt

2 tbsp marmalade             100gm toasted almonds

5 eggs / 55gm

300gm plain flour sifted     3 tbsp brandy to brush over the cake

Extra almonds for garish

• Beat butter, sugar and zest until creamy.
• Add golden syrup, marmalade and beat well
• Beat in eggs 1 at a time. Add 1 tbsp flour after the last egg
• Stir in flour, mixed spice, cinnamon and salt and beat well
• Stir in fruit and almonds. Garnish top with almonds & cherries
• Pour into lined baking tin
• Straight after baking brush cake with brandy.
• Allow cooling before wrapping in glad wrap.

Recipe thanks to Chef Dale – chefdale.com