Christmas Cake by Suzanne Thorp, The Frostery

  • Recipe difficulty: Medium
  • 0 of 5
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  • Recipe course: Desserts

Can be made with these products:

Mid November is the ideal time to make your Christmas Cake, allowing you a few weeks  to feed it so it is nicely matured in time for Christmas.  Best eaten with a chunk of crumbly Lancashire Cheese.

Ingredients

For the stock syrup

  • 1/2 pint water
  • 225g caster sugar
  • 75ml rum
  • 75ml cream sherry

For a 9” round cake:

  • 450g sultanas
  • 350g raisins
  • 350g currants
  • 50g chopped walnuts
  • 220g glace cherries (halved)
  • 60g candied peel (finely chopped)
  • 300g unsalted butter
  • 300g dark brown muscavado sugar
  • 1 tblsp black treacle
  • 5 eggs (beaten)
  • 450g plain flour
  • pinch of salt
  • 1 level tsp mixed spice
  • 1 level tsp ground cinnamon

1. Make a stock syrup by boiling the caster sugar and water together for 5 minutes and once cool add the rum and sherry.

2. Use approximately half the syrup to soak the dried fruits, nuts, cherries and peel for a minimum of 24 hours or up to a week in the fridge, stirring every day so the fruit absorbs the syrup.

3. Keep the remaining syrup in the fridge for feeding the cake over the coming weeks.

4. Line the base and sides of a 9” round tin with greaseproof paper, a little higher than the rim of the tin.

5. Beat the butter and muscovado sugar together until well mixed and lighter in colour.

6. Add the treacle and mix well.

7. Slowly add the beaten eggs, mixing well between each addition.

8. If the mixture starts to curdle when you add the eggs, add a tablespoon of the flour.

9. Sieve together the flour, salt and spices and fold into the mix.

10. Add the soaked fruits and stir so the fruit is evenly distributed through the mix, but don’t over mix.

11. Spoon the mixture into the prepared tin and level the mix.

12.  Bake at 140 C/gas mark 1 for 4 - 4 3/4 hours until cake feels firm to the touch and a skewer pushed into the centre of the cake comes out clean.

13. Allow to cool in the tin, then pierce the cake at intervals with a skewer and feed with a little of the reserved stock syrup.

14. Wrap in foil and store in a cool dry place.

15. Feed the cake weekly in the run up to Christmas

 


 

Suzanne ThorpAbout the Frostery

Nestled in the valleys of the Saddleworth hills, tucked away amongst quaint cottages, cobbled squares, independent shops and boutiques in the historic village of Uppermill is The Frostery. Surrounded by stunning countryside, Suzanne Thorp's cake studio is set in a truly special place.  

Their mastery of traditional techniques combined with original, contemporary design ideas means that The Frostery is now firmly established as one of the country’s most exciting and creative cake design studios, making hundreds of cakes every year for weddings and celebrations all over the country. They are multiple award winners and regularly contribute to the Channel 4 series Extreme Cake Makers. ​

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