Feed me!

12 Nov

Lammermuir Christmas Cake

In the words of Slade, I wish it could be Christmas everyday. But not for all the reasons they list. I can do without the snowman bringing the snow, and the kids singing with the band. But Christmas cake baking, that’s quite another thing. Although a very traditional fruit cake, there are still many variations on the fruit, nuts, booze, decoration, size, icing and so-on. Only being given the indulgence to bake one a year can give one a lot to think about.

One recipe I come back to time and time again is Nigel Slater’s offering, with each bite imparting a crunch of dried figs and hazelnuts. I’ve already decided next year will be dedicated baking demigod Dan Lepard’s caramel Christmas Cake, although there will have to be some booze involved. And you can’t beat Delia for a bevvy of Chrimbo cake options.

This year it’s the turn of Mother Cakes and her recipe for Lammermuir House Christmas Cake. Why, when I’ll be getting some of mother’s cake anyway? Just because, okay? It’s less fruited than most Christmas cake recipes are these days, and it’ll be interesting to see how mine turns out in comparison (especially as mother gave me a list of ingredients, but not the method. Thanks ma!)

fruit, nuts, christmas cake

Lammermuir Christmas Cake

1oz/25g self-raising flour
7oz/200g plain flour
6oz/175g soft brown sugar
6oz/175g butter
4 large eggs
8oz/225g sultanas
8oz/225g currants
4oz/110g glace cherries, halved
2oz/55g mixed peel
2oz/55g walnuts, chopped into chunks
2oz/55g almonds, halved
1 tsp mixed spice
1 tbsp treacle
60ml brandy (plus more to feed the cake)

Begin by soaking the currants, sultanas and mixed peel in the brandy for a week before you wish to make the cake

Preheat the oven to 140C/120C fan/Gas mark 1 and grease and line an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin with a double layer of baking parchment, making sure the paper comes nice and high above the cake tin. You should use a deep cake tin for this too, at least 2 inches deep.

Cream the butter and sugar together and then beat in the eggs one at a time. Sieve together the flours and spice and fold this into the butter, sugar and egg mixture. Then fold in the soaked fruit, glace cherries, walnuts, almonds and treacle.

Put the cake mix into the tin and bake for about 3 hours. It’ll be ready when a skewer inserted into the middle of the cake comes out clean. When cooked, leave in the tin to cool for about 30 minutes and then prick the surface of the cake with a toothpick or skewer and drizzle on another couple of tablespoons of brandy.

Once the cake has properly cooled wrap up in foil and store in a cake tin. Feed the cake once a week with another tablespoon of brandy, until you’re ready to ice the cake. I’ll be doing this a week before Chrimbo. Come back then…

One Response to “Feed me!”


  1. Snow White & Rose Red « Shoreditch Bakes - December 19, 2012

    […] But Big Sis Cakes had bought me a set of snowflake icing cutters for my birthday. Snowflakes it is then. Doesn’t it look good? Tastes alright too. You can find the recipe in my recent post, Feed Me! […]

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