20+ Waitrose Christmas Cake Recipe 2019 Prepare To Be Amazed!

The Classic Christmas Cake

Ingredients:

• 500g raisins
• 350g sultanas
• 350g currants
• 150g mixed peel
• 150g glace cherries
• 150ml brandy
• 250g unsalted butter
• 250g dark muscovado sugar
• 4 eggs
• 250g plain flour
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking powder

Instructions:

1. In a large mixing bowl, combine the raisins, sultanas, currants, mixed peel, and glace cherries. Pour over the brandy and mix well. Cover the bowl with a clean tea towel and leave to soak overnight.
2. Preheat the oven to 150°C (130°C fan)/300°F/gas mark 2. Line a deep 20cm round cake tin with a double layer of baking paper.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.
4. Sift in the flour, mixed spice, cinnamon, ginger, and baking powder. Mix until well combined.
5. Stir in the soaked fruit mixture, making sure to evenly distribute the fruit throughout the batter.
6. Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake for 3-3.5 hours or until a skewer inserted in the center comes out clean.
7. Once baked, leave the cake to cool in the tin for 15 minutes before carefully transferring it to a wire rack to cool completely.
8. Once cooled, wrap the cake tightly in baking paper and store in an airtight container for at least two weeks to allow the flavors to develop.

<p><b>500g</b> raisins</p> <p><b>350g</b> sultanas</p> <p><b>350g</b> currants</p> <p><b>150g</b> mixed peel</p> <p><b>150g</b> glace cherries</p> <p><b>150ml</b> brandy</p> <p><b>250g</b> unsalted butter</p> <p><b>250g</b> dark muscovado sugar</p> <p><b>4</b> eggs</p> <p><b>250g</b> plain flour</p> <p><b>1 tsp</b> mixed spice</p> <p><b>1 tsp</b> ground cinnamon</p> <p><b>1 tsp</b> ground ginger</p> <p><b>1 tsp</b> baking powder</p>

<ol> <li>In a large mixing bowl, combine the raisins, sultanas, currants, mixed peel, and glace cherries. Pour over the brandy and mix well. Cover the bowl with a clean tea towel and leave to soak overnight.</li> <li>Preheat the oven to 150°C (130°C fan)/300°F/gas mark 2. Line a deep 20cm round cake tin with a double layer of baking paper.</li> <li>In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.</li> <li>Sift in the flour, mixed spice, cinnamon, ginger, and baking powder. Mix until well combined.</li> <li>Stir in the soaked fruit mixture, making sure to evenly distribute the fruit throughout the batter.</li> <li>Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake for 3-3.5 hours or until a skewer inserted in the center comes out clean.</li> <li>Once baked, leave the cake to cool in the tin for 15 minutes before carefully transferring it to a wire rack to cool completely.</li> <li>Once cooled, wrap the cake tightly in baking paper and store in an airtight container for at least two weeks to allow the flavors to develop. </li> </ol>

<p>This traditional Christmas cake is rich, moist, and packed full of festive flavors. The combination of raisins, sultanas, and currants gives it a lovely depth of flavor, while the addition of brandy adds a touch of warmth and indulgence. The dark muscovado sugar adds a caramel-like sweetness, making this cake truly irresistible.</p> <p>So this Christmas, impress your family and friends with this delicious waitrose Christmas cake recipe. And don't forget to add your own personal touch by decorating it with your favorite festive toppings. Happy baking!</p>