Christmas cake
by Karen Burns-Booth
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Ingredients
Store Cupboard
225g of currants
225g of sultanas
225g of raisins
100g of candied peel, cut
350g of self-raising flour, white, sifted
100g of ground almonds
225g of light brown sugar
Delicatessen
100g of glacé cherries, halved
Beverages
175ml of brandy
Spices & Dried Herbs
2 tsp mixed spice
Dairy
4 free-range eggs, large
225g of unsalted butter, plus extra for greasing