Create a rich and indulgent Classic Christmas Cake with ease using the Hamilton Beach 7-Speed Digital Electric Hand Mixer. From mixing the buttery batter to combining the festive ingredients, enjoy a perfectly homemade centrepiece for the Christmas table.
Kitchen Hero: 7-Speed Digital Electric Hand Mixer
Ingredients
- 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
- zest and juice 1 orange
- zest and juice 1 lemon
- 150ml brandy Sherry, whisky or rum, plus extra for feeding
- 250g pack butter softened
- 200g light soft brown sugar
- 175g plain flour
- 100g ground almond
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almonds
- 4 large eggs
- 1 tsp vanilla extract
Method
- Put the mixed dried fruit, orange and lemon zest and juice, brandy, softened butter and brown sugar into a large pan over medium heat.
- Bring to the boil, then reduce the heat and simmer for 5 minutes. Transfer the fruit mixture to a large bowl and leave to cool for 30 minutes.
- Heat the oven to 150°C/130°C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment and wrap the outside with newspaper, securing with string.
- Add the flour, ground almonds, baking powder, mixed spice, cinnamon, cloves, flaked almonds, eggs and vanilla to the cooled fruit mixture. Using the Hamilton Beach 7-Speed Digital Electric Hand Mixer, mix on a low speed until the ingredients are well combined and no pockets of flour remain.
- Transfer the mixture to the prepared tin and level the top. Bake in the centre of the oven for around 2 hours. Test with a skewer and continue baking in 10-minute intervals if needed, until the skewer comes out clean.
- Remove from the oven and prick the cake with a skewer. Spoon over 2 tbsp of your chosen alcohol, then leave the cake to cool completely in the tin.
- Once cooled, remove the baking parchment and store the cake in an airtight tin. Feed with 1–2 tbsp of alcohol every fortnight until ready to ice.
- Stop feeding the cake during the final week to allow the surface to dry before icing.