gin to soak the fruit, plus extra to feed the cake
200g
unsalted butter, softened
200g
dark brown muscovado sugar
1Tbsp.
treacle
4
medium eggs, beaten
250g
plain flour
1tsp.
mixed spice
1/2tsp.
ground allspice
75g
walnut pieces
Directions
Step 1
Put dried fruit and dates into a large non-metallic bowl. Stir 2tbsp tea leaves into 200ml (7fl oz) hot water and pour over fruit, together with the gin. Stir to coat fruit, then cover bowl with clingfilm and leave to soak overnight at room temperature.
Step 2
Preheat oven to 140°C (120°C fan) mark 1. Grease and line base and sides of a 20.5cm (8in) round deep cake tin with baking parchment, making sure it comes 2cm (¾ in) above the top. Wrap a double layer of baking parchment around outside of tin, and secure with string.
Step 3
In a large bowl, beat butter, sugar and treacle with a handheld electric whisk until light and fluffy. Gradually beat in eggs – if mixture looks like it might curdle, beat in 1tbsp flour. With a large metal spoon, mix in flour, remaining tea leaves, spices, soaked fruit with liquid, and walnuts. Scrape into prepared tin and level surface.
Step 4
Bake for 3¼ -3½ hr, or until a skewer inserted into the centre comes out clean. Cool in tin for 30min, then take out of tin (keep parchment around cake) and leave to cool completely on a wire rack.
To store and feed: Wrap the cooled Christmas cake (still in parchment) in a couple of layers of clingfilm, then cover with foil. Store in a cool place. After 2 weeks, unwrap, prick cake all over and pour over 1tbsp gin. Rewrap and store as before, feeding cake every few weeks for a stronger flavour. Store for up to 3 months.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
