Stitch makes a Christmas Cake

Step 1: Preparation

Step 2: Mixing

Step 3: Icing

Step 4: Decoration

Step 5: Stitch's Christmas Cake

If you would like to make a Christmas Cake just like the one Stitch made then you can! Just follow the simple instructions below:

For an 8 inch Christmas Cake you will need:

10 oz Currents
7 oz Sultanas
4oz Raisins
2.5 oz Glace cherries
2.5 oz Almonds
2.5oz Mixed peel
1 Grated lemon rind and juice
7oz Plain flour
1 Level teaspoon of mixed spice
0.5 Level teaspoon of nutmeg
2 oz Ground almonds
6 oz Margarine
6 oz Soft brown sugar
1 Tablespoon black treacle
4 Large eggs

Oven temp 275F, Gas 1, 110C fan oven for 2 hours and 30 minutes.

Prepare and protect tin with at least 2 layers of greaseproof paper.

Measure out all the ingredients, dried fruit altogether, chop glace cherries in a little flour. Mix margarine and sugar until well blended, add treacle and eggs gradually with some of the flour and other dry ingredients. Add dried fruit, lemon juice and anything else left. Ensure all mixed well and transfer to tin. Smooth the top with the back of a metal spoon and then make a deep well from centre out to the edges (this counteracts the rise so that when done, the cake can be turned over so that the bottom becomes the top to be a flat surface to ice.)

Bake until firm to the touch, skewer to check the mixture in the middle isn't too wet still, remove from the oven and leave to stand for 30 minutes.

The cake should be left to mature before marzipan/icing. Wrap in greaseproof/foil layers in an air tight tin, once a week open and skewer all over then spoon over approx 2 or 3 tablespoons of brandy (or more if wished!!!)

500grams block of marzipan will cover sides and top, roll out and stick on with some apricot jam. Leave for at least a day before icing. Decorate as required.

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