For the cake, you will need:
- 2 1/2 sticks butter (slightly softened)
- 10 ounces soft brown sugar
- 1/2 lemon (zested)
- 6 large eggs (lightly beaten)
- 18 ounces currants
- 10 ounces all purpose flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
Classic Christmas cake. Though this recipe may look complicated, it’s actually quite approachable if you assemble and weigh all the ingredients and line the cake tin before you start.
The cake can be made at least two months before Christmas for it to mature and to be fed with brandy earlier if you’d like. If you are making it later, don’t worry—it will still taste delicious.
Ekangsfoody 