Christmas every day cake…

This is the Christmas cake recipe, but with quantities suitable for a long loaf tin (25cm) so that it is good for everyday. You can coat with marzipan if you like (or put a layer of marzipan in the middle). Preheat oven to 140 C.

  • 6 oz butter
  • 6 oz soft brown sugar
  • 3 eggs
  • 8 oz plain flour
  • 18 oz dried fruit (raisins, sultanas, currants)
  • 3 oz candied peel
  • 3 oz glace cherries, halved
  • 3 oz almonds, skinned and halved if you like
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • grated rind of a lemon
  • 1 tsp vanilla essence
  • 1 tab treacle (or golden syrup), or miss if you don’t have it
  • 1/2 tsp bicarbonate of soda
  • 4 tabs liquid – brandy, milk or just water

Cream the butter and sugar. Mix the fruit, nuts, spice and flour together. Mix the bicarb with your liquid. Add an egg to the butter and sugar, then some fruit mix alternately until it is all together, adding the bicarb mix and other bits and pieces along the way.

Put greaseproof paper in the tin and spoon in the mixture. If you want to put marzipan inside put half the mix in the tin, then a layer of marzipan, leaving a gap around the edges (or else the cake will tend to fall apart). Marzipan doesn’t have to be rolled out – can just use slices if you are using up old hard stuff. Then put in the rest of the cake mix.

Cook in the oven for 2 hour 20 mins (check with a pin). This cake can cool in its tin. Don’t put marzipan on until cold. Use apricot jam or marmalade to help it stick on if you like.