Leanne's Christmas Cake

Method

• step 1

  Place butter, sugar, dried fruit, cherries, a capful of brandy and boiling water into a saucepan.

• step 2

  Boil for 10 mins. Add the spices and 65ml brandy and leave to cool.

• step 3

  Sieve together the flour, bicarb and salt and add to the fruit mixture.

• step 4

  Mix in the beaten egg.

• step 5

  Pour the mixture into a greased and lined 20cm round baking tin. Use good quality baking paper or 2 layers of waxed paper. Make sure the paper is 5cm higher than the tin.

• step 6

  Bake for 1 hour at 150°C and then cover with foil and bake for a further 15 minutes (or until a skewer comes out clean.)

• step 7

  Allow to cool in the turned off oven with foil still covering for 20 minutes.

• step 8

  Remove the cake from the oven and allow to cool completely before turning out onto a wire rack. Brush the top and sides with brandy. Cover with waxed paper and place in a cake tin.

• step 9

  The following day, unwrap the cake and inject 25 ml brandy into the sides and centre of the cake using a glue syringe. Wrap well and place in tin.

• step 10

  Repeat step 9 twice before Christmas. This cake is at its best when it has had 8 weeks to mature. This recipe makes a good wedding cake as it can be halved and doubled for multiple tiers and kept to be enjoyed on the first anniversary!