Traditional British Christmas Cake | Grand European Travel
Discover the secret to the British Christmas cake or plum cake. This version is not at all similar to the cake you might think of when “fruitcake” is mentioned.
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Cooking tools:
- Microplane
- Cooling rack
- Cake pan
- Skewer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Oven
- Parchment paper
- Newspaper
- Brown paper
- Mixing bowl
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Paper towel
- Airtight container
- Aluminum foil
Ingredients
- 3 ½ cups/525 g currants
- 1 ½ cups/225 g golden raisins/sultanas*
- 1 ½ cups/225 g raisins
- 3/4 cup/110 g mixed candied peel, finely chopped
- 1 cup, glace cherries, halved
- 3 ⅓ cups/300 g plain flour
- Pinch salt
- ½ level tsp. mixed spice **
- ½ level tsp. ground cinnamon
- ½ level tsp. freshly ground nutmeg
- 10 oz./300 g butter, slightly softened
- 1 ⅓ cups/300 g soft brown sugar
- Zest of ½ lemon
- 6 large eggs, lightly beaten
- 3 tbsp. brandy, plus extra for feeding
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