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Christmas Cake Recipes for your Christmas Culinary activities!

Traditional Old-fashioned Christmas Cake Recipe

Christmas cakes and their recipes are many and varied and highly traditional. Some Christmas cake recipes have been in the same family for generations but if you would like to stamp your own personality on your Christmas cake recipe, you might like to use this recipe as a base and then tweak it a little to suit your tastes.
Some of these tips to make the most of your Christmas cake recipe may be of interest.

Print off the Christmas cake recipe and method and keep in a transparent holder.
Make your Christmas cake up to three months in advance of Christmas and preferably not later than November.
Store the Christmas cake upside down in an airtight container
“Feed” the Christmas cake – make this process part of the recipe – pierce some holes in the top of the cake and drip-feed whiskey, brandy or sherry into the holes every week until Christmas – your Christmas cake recipe & your Christmas Cake will be in much demand!

The recipe ingredients for this lovely moist Christmas cake are:
225g/8 oz Plain Flour
1/2 tsp Baking Powder
225g/8oz Butter
225g/8 oz Soft Brown Sugar
125g/4oz Currants
450g/1lb Sultanas
125g/4 oz Raisins
125g/4 oz Glace Cherries
250g/8 oz Mixed Candied Peel
125g/4 oz Ground Almonds
1/2 tsp Ground Cinnamon
1 tsp Mixed Spice
½ tsp nutmeg
2 tablespoons brandy sherry or rum
4 Eggs
Salt to taste

As well as the Christmas cake recipe ingredients, consider the following as part of the recipe:
Wooden spoon,
20cm/8” round shaped cake tin,
Second large baking bowl,
Flour-sifter,
Greaseproof paper
2 sheets brown paper
String to tie around the outside of the cake tin
Electric whisk
Jug in which to beat the eggs
The dried fruit in the Christmas cake recipe will need to soak overnight so into a large baking bowl empty the raisins, currants, sultanas. cherries and mixed peel and pour the alcohol over them.
Christmas cake making method:
Pin your recipe and method within sight.
Line Christmas cake tin with greased, grease-proof paper

Preheat oven, Gas 2, 300°F, 150°C – for fan ovens, slightly lower temp to 140
Cream butter and sugar in a large bowl
Mix in beaten eggs
Sift flour and mixed spice into the mixture
Add soaked fruit and ground almonds
As recipe ingredients are added, mix well and truly together
Put mixture into prepared tin
To ensure even browning of Christmas cake on outside whilst the middle is cooked, wrap a double thickness of brown paper round outside of the tin, standing about 5cm/2” over tin, and secure with string
Bake Christmas cake for 3 to 4 hours, until it is firm – keep testing after 3 hrs as ovens can be notoriously individual
Remove Christmas cake from the tin and place on a cooling wire.

A Christmas cake made with this recipe will keep for a year when stored in an airtight tin.
By the way,don't forget to add a silver sixpence to your Christmas cake as a good luck gesture!