Christmas Cake

Cooking Time
270

Portions
40

Ingredients

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• g Country Range Currants
• g Country Range Sultanas
• g Country Range Raisins
• g Country Range Glacé Cherries
• g oranges (rind only)
• ml sherry
• g Country Range Butter
• g dark brown sugar
• g eggs
• g Country Range Self Raising Flour
• g Country Range Plain Flour
• g Country Range Chopped Almonds, blanched
•   tbsp black treacle
•   tsp Country Range Ground Mixed Spice

• 1

  Step 1

  First, prepare the fruit - chop the raisins with a damp knife and quarter the cherries. Put all the fruit into a container, pour over the sherry and stir in the grated rind. Cover with a lid and leave to soak for 3 days, stirring daily.
• 2

  Step 2

  Pre-heat the oven to 150°C/300°F/Gas Mark 2. Place the butter, sugar, eggs, treacle and blanched almonds into a large bowl and beat well. Add the flours and spice and mix thoroughly. Stir in the sherry soaked fruit.
• 3

  Step 3

  Grease and line a 20cm square tin with greaseproof paper. Spoon the mixture into the tin and level out evenly.
• 4

  Step 4

  Bake slowly until cooked through (approx. 4 hours).
• 5

  Step 5

  Once cooled, soak with sherry weekly and store in an airtight container until Christmas.

Ingredients

• 500 g Country Range Currants
• 350 g Country Range Sultanas
• 175 g Country Range Raisins
• 350 g Country Range Glacé Cherries
• 2 g oranges (rind only)
• 150 ml sherry
• 250 g Country Range Butter
• 250 g dark brown sugar
• 5 g eggs
• 75 g Country Range Self Raising Flour
• 175 g Country Range Plain Flour
• 75 g Country Range Chopped Almonds, blanched
• 1 tbsp black treacle
• 1.5 tsp Country Range Ground Mixed Spice