Bake up Holiday Bliss: Irresistible Christmas Cake Recipe!

 Christmas cake

What you need:

225g/8oz Odlums Cream Plain Flour (sieved)
175g/6oz Butter or Margarine
225g/8oz Shamrock Dark Muscovado Sugar
350g packet Shamrock Sultanas
350g packet Shamrock Fruit Mix
100g tub Shamrock Cherries
100g packet Shamrock Chopped Almonds
100g packet Shamrock Ground Almonds
3 large Eggs
Rind and Juice of 1 Orange
1 teaspoon Goodall's Mixed Spice
2 baby bottles of Brandy

How to Prepare this Delicious Christmas Cake:

Combine butter/margarine, sugar, fruit, rind, juice, and a baby bottle of brandy in a large saucepan.
Slowly bring the mixture to a boil, stirring occasionally until the butter/margarine melts.
Turn off the heat and let it cool for approximately 30 minutes.
Preheat the oven to 140°C/275°F/Gas 1 and line an 8"/20cm round deep cake tin with greaseproof paper.
Mix eggs, nuts, and ground almonds into the fruit mixture and stir well.
Add sieved flour and mixed spice, stirring thoroughly.
Spoon the mixture into the tin, smoothing it evenly with a water-dipped metal spoon.
Bake for about 2½-3 hours, covering with paper after 2 hours if browning too quickly.
Check for doneness by inserting a skewer; if it comes out clean, the cake is done.
Make holes in the warm cake's top and pour over the remaining brandy.
Let the cake cool completely in the tin.
Once cold, wrap in greaseproof paper and then tinfoil, storing it in a cool, dry place.

Note: This recipe can be split between two 900g/2lb lined loaf tins or two 15cms/6" round cake tins, baking in about 1½ hours at the same temperature. Perfect for those wanting a smaller cake; the second cake makes an excellent Christmas present!