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An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake. • Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist. • Oven Temp: • Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean. • Alcohol-free Christmas Cake: • For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice. • You can then feed the cake with either: • 1. Cold tea • 2. Fresh orange or apple juice • 3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water) • 4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water). • If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months. • The full Christmas cake recipe is available on our site: https://www.kitchensanctuary.com/nove... • The easy fruit cake ingredients: • 3/4 cup (175g) unsalted butter, chopped • 1 packed cup (210g) light brown muscavado sugar • 2 + 2/3 cups (400g) mixed dried fruit • 1 cup (200g) glacé cherries roughly chopped • 1 cup (100g) dried cranberries • Zest and juice of 1 orange • Zest of 1 lemon • 1/2 cup (120ml) cherry brandy • 1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour) • 3 large eggs lightly whisked • 1 + 2/3 cup (200g) plain/all-purpose flour • ½ tsp baking powder • 1 tsp ground mixed spice • 1 tsp ground cinnamon • ¼ tsp ground allspice • To feed the Christmas cake: • Cherry brandy (1-2 tbsp per week) • #cake #christmasfood #christmas
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