December 1, 2012
Well it's that time again when we need to make the Christmas cake. This traditional Christmas cake recipe has been handed down the generations in my family, it's from the same book that my Mum uses and my grandmother used - Good Housekeeping's Cookery Compendium from 1952. The recipe is the rich fruit cake recipe that we finish off nearer to Christmas with marzipan and royal icing.
You really should try making your own Christmas cake, it's not difficult, great fun and the taste and satisfaction are both amazing. It is a really good way of getting everyone involved in the kitchen, even the little ones who can mix and make that all important wish - a tradition I used to love as a kid and which ours love now! It's a good idea to make your Christmas cake few weeks in advance so it has a chance to mature making it taste much richer come the big day.
5 hrs 30 mins
Bake at 150C for about two hours, then turn down the oven to 135C and continue to cook for a further 2.5 to 3 hours. I'd recommend checking after the first (extra) hour as your oven may be cooking it quicker.
The kids can help with almost all of this. We barely got involved at all, they did all of the weighing, pouring and mixing and we just helped with the oven.