Description
Forget the worries of royal icing this Christmas and make this simple Naked Christmas Cake with Glazed Nuts and Cherries.
Ingredients
Scale
- 300 grams dark brown sugar
- 300 grams butter
- 6 large eggs
- 400 grams plain flour
- 400 grams sultanas
- 300 grams currants
- 100 grams raisins
- 150 grams mixed peel
- 100 grams glace cherries
- 100 grams chopped almonds
- 1 teaspoon cinnamon
- 2 tablespoon dark treacle
- 2 glasses brandy plus extra for feeding
To decorate
- 2 tablespoon apricot jam
- walnut halves
- whole almonds
- pecan halves
- glace cherries
Instructions
To make the cake
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A day or two before you intend to make the cake, put all of the fruit into a bowl and pour over the brandy.
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Cover with Clingfilm and leave the fruit to rehydrate.
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The day you wish to bake your cake, begin by beating the butter and sugar until creamy.
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Slowly add the eggs to the mixture one at a time ensuring they are fully combined before adding the next one.
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Next, fold in the flour, chopped almonds, cinnamon and then fruit (with any juices left in the bowl) and treacle.
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Line a cake tin (roughly 9” x 3 ½”), pour the batter into the lined tin and bake for 4hrs and 45 mins on Gas Mark 1.
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Leave to cool before removing from the tin.
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Over the next few days drizzle a tablespoon of brandy over it each day.
To decorate
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Melt 2 tablespoon of apricot jam and brush over the cake.
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Gently push the nuts and glace cherries on to the cake in any design you wish using the sticky jam as glue.
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Leave the nuts and cherries to set on to the cake.
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Finally, heat a little more jam and brush over the top of the nuts and cherries to give a shiny finish.
- Prep Time: 30
- Decorating time: 20
- Cook Time: 4 H 45
- Category: Mini Naked Cakes
- Method: N/A
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 638.75 kcal
- Sugar: 59.2g
- Sodium: 184.18mg
- Fat: 20.75g
- Saturated Fat: 10.56g
- Trans Fat: 0.62g
- Carbohydrates: 93.24g
- Fiber: 4.27g
- Protein: 8.34g
- Cholesterol: 110.06mg