Christmas Cake Recipe Recipe Ingredients: 1 pack Gem Christmas cake fruit mix, 280g plain flour, 100g ground almonds, 1 teaspoon of mixed spice, 1 teaspoon of cinnamon, 150ml brandy, grated rind of 2 lemons, 100g nibbed almonds, 225g butter, 225g soft dark brown sugar, 5-6 eggs beaten (depending on size). Step 1: Soak the fruit mix overnight in the brandy Step 2: Stir in the nibbed almonds Step 3: Mix together flour, ground almonds, mixed spice, cinnamon and lemon rind and add to the fruit mixture Step 4: Cream together butter and sugar until light and fluffy, then gradually beat in eggs Step 5: Stir mixture into the fruit until well mixed. Turn into a lined 9 inch cake tin, flatten the top at bake at Gas Mark 2/150°C/300°F for 3½ hours or until a skewer inserted into the centre comes out clean. If you have a fan over, it is recommended that you cover the top of the cake, place it in the centre of the oven and bake for 2½ - 3 hours at Gas Mark 2/150°C/300°F. Cool Overnight in tin. To Store: The cake can be eaten immediately, but to store wrap in greaseproof paper then foil and pack in a cake tin. Keep in a cool place for up to twelve months.
Sultanas 200g (sultanas, sunflower oil) (21%), raisins 200g (raisins, sunflower oil) (21%), cherries 170g (cherries, sugar, glucose-fructose syrup, acidity regulator: citric acid, preservative E220, E202, colour E127), diced apricots 100g (apricot, E220, sunflower oil), golden raisins 100g (raisins, sunflower oil), currants 100g (currants, sunflower oil), mixed peel 100g (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator: citric acid), sulphur dioxide.
For allergens, please see ingredients in bold.
Packed in a factory which handles nuts and seeds.
Safety Advice: We aim to ensure that all stalks and stones are removed but the process does not allow an absolute guarantee of this.
Suitable for Vegetarians and Vegans
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