Rick Stein's Christmas Cake
Although it's only early November, now is the ideal time to bake a cake that will develop rich flavors by Christmas. Rick Stein captures the Christmas spirit with his classic fruit cake recipe from his cookbook Rick Stein’s Christmas.
Ingredients
- 175g sultanas
- 275g currants
- 175g raisins
- 50g glacé cherries, halved
- 50g mixed peel
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 75ml brandy, sherry, or orange juice (optional)
- Sunflower oil
- 225g butter, softened (plus extra for greasing)
- 225g dark muscovado sugar
- 4 eggs, beaten
- 225g plain flour
- 60g chopped mixed nuts or ground almonds
- 1 tsp mixed spice
- ¼ tsp freshly grated nutmeg
- Extra brandy, sherry, port, or rum for feeding the cake
Decoration
- 3-4 tbsp apricot jam
- 350g dried fruit and nuts: walnuts, brazils, pecans, figs, glacé cherries in mixed colors, angelica, large pieces of candied peel
Preparation
The day before baking, mix the dried fruit, cherries, and peel with the citrus zest. Stir in your choice of brandy, sherry, or orange juice. Cover and leave the mixture to soak overnight.
You will need a 20cm round cake tin. To line it, cut two circles of baking paper to fit the base. Then cut a strip roughly 10cm longer than the tin’s circumference and about 5cm taller than its depth. Fold over a 2cm strip along the long edge and snip every 2cm along this fold.
“It may be early November, but now is the perfect time to bake a cake that will mature into something truly special by the big day.”
Author’s summary: Rick Stein’s fruit cake recipe, prepared in advance with soaked fruits and nuts, promises a festive, flavorful centerpiece perfect for Christmas celebrations.
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