Drambuie and orange Christmas cake recipe

Name: Drambuie and orange Christmas cake recipe
Ingredients: 75g glacé cherries, halved, washed and dried; 550g currants; 225g sultanas; 225g raisins; 150g ready-to-eat apricots, cut into pieces the same size as the cherries; 250g good-quality candied peel, chopped; 150ml Drambuie, plus extra to spike the cake; Finely grated zest of 2 large oranges and 2 large lemons; Juice of 1 large orange and 1 large lemon; 275g unsalted butter, at room temperature, plus extra for greasing; 275g plain flour; ½ tsp salt; 1 tsp baking powder; ½ tsp freshly grated nutmeg; ½ tsp mixed spice; ½ tsp ground cloves; ½ tsp ground cinnamon; 275g dark muscovado sugar; 5 medium free-range eggs, beaten; 200g walnut pieces; 1 tbsp black treacle; 1 tbsp marmalade; 6 tbsp no-peel marmalade; 4 whole glacé clementines; 3-4 glacé orange slices, cut into 4; 100g (about 30) shelled brazil nuts; 25g (about 10) shelled walnut halves

www.deliciousmagazine.co.uk

Cooking this more traditional Christmas cake recipe early allows you to give it a few more doses of Drambuie. We love a boozy bake.

View full recipe on www.deliciousmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools: