CHERRY CHRISTMAS CAKE RECIPES

Steps:

• For the soaked fruit, mix all the ingredients in a large non-metallic bowl. Cover and leave to soak overnight at room temperature. Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing with string - this will help prevent the sides of the cake from over-browning and becoming dry.  For the cake, using a freestanding mixer, or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. Add flour, ground almonds and spices and beat briefly to combine. Using a large metal spoon, fold in the soaked fruit mixture (and any liquid) and flaked almonds.
  Scrape into prepared tin and level. Bake for 21/2-3hr, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.  If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 3 months
  

Steps:

• Add vine fruit, pears, candied peel, glace´ cherries and berries into a large bowl. Pour over brandy and cherry brandy. Stir well. Cover and leave overnight. When ready to bake, preheat the oven to gas mark 2/150°C (130°C in a fan oven). Add butter and sugar to bowl of food mixer, then, using the beater attachment, mix well for about 10 mins until pale and creamy. Add eggs one at a time, along with a little flour, to stop it curdling, and beat gently between each addition. Fold in the remaining flour. Stir in treacle, orange and lemon zest, spices and nuts and mix. Then, tip in the soaked fruit and any juices and stir well until there are no traces of flour – the mixture should be a dropping consistency. Spoon the mixture into the prepared tin, smooth out the top so it’s level, then put it in the oven and bake for about 4 hrs, or until a skewer comes out clean when poked into the centre. Keep an eye on it; if it starts to brown too quickly halfway through, cover loosely with foil. Remove from oven, leave to cool completely before releasing from tin. Turn the cake upside down, make some holes in the base using a skewer and pour in a little cherry brandy. Leave it to soak for a while and then double wrap in clean greaseproof paper then foil. Feed occasionally with more brandy over the weeks up to Christmas, to keep it moist. Store in a tin somewhere cool.