Miele Classic Christmas Cake
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist. With this fabulous Miele recipe you can’t go wrong!
Ingredients
230g raisins
170g currants
100g glace cherries, rinsed and quartered
100g dried apricots, quartered
50g mixed candied peel, finely chopped
6 tbsp brandy
250g plain flour
½ tsp mixed spice
¼ tsp freshly grated nutmeg
50g flaked almonds, roughly chopped
1 orange, zest only
½ lemon, zest only
250g butter, softened
250g dark brown sugar
4 large eggs
2 tbsp black treacle
A deep 20cm round or 18cm square cake tin
Method
1. Place all the fruits in a large bowl and pour over the brandy. Stir well and leave to soak for
several hours or overnight. Grease and double line the cake tin with greaseproof paper. Also, tie a
double band of brown paper round the outside of the tin.
2. Select the Conventional function and preheat the oven to 140ºC. Alternatively, use the Automatic
programme for Rich Fruit Cake and follow the instructions in the oven display.
3. Sieve the flour and spices into a large bowl and stir in the almonds, orange and lemon rind.
Cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time,
followed by the treacle.
4. Gradually fold in the flour, spices, almonds and citrus zests. Fold in the soaked fruit. Mix well to
combine and distribute the fruit throughout the mixture. Spoon the mixture into the prepared tin and
smooth off the surface with the back of a spoon. Cover the top of the cake loosely with a double
circle or square of greaseproof paper.
5. Place in the oven using the wire rack on shelf 2. Time the cake for 1 hour then reduce the oven
temperature to 120ºC and continue to bake for a further 3 hours or until the cake feels firm to the
touch and a skewer inserted in the centre come out clean.
6. Allow the cake to cool in the tin then remove when cold. If desired, the cake can be re-wrapped in
greaseproof paper and foil then stored in a cool dark place for up to 3 months, feeding at intervals
with more brandy or sherry. Decorate as desired just prior to Christmas.
