How to make a Christmas cake

Smooth white icing and a cluster of redcurrants give this delicious, easy-to-make fruitcake an elegant, indulgent appeal

Steps 1-4

1 Put all the ingredients that need pre-soaking in to a bowl – soaking the fruit produces a moist cake. Stir well to combine, and leave for at least 30 minutes.


2 Meanwhile, place an 18cm square cake tin over a sheet of greaseproof paper and mark its outline. Lift the sides of the paper to judge how much you'll need. Cut to size, then make four cuts from each corner to the corner of the marked outline.


3 Grease the tin with butter, then use the prepared greaseproof paper to line the tin, folding at the corners. Preheat the oven to 150°C, 300°F, Gas 2.


4 Put the butter and sugar in to a large bowl. Sift in the flour and beat in the eggs until smooth, using either a whisk or a wooden spoon. Fold in the soaked fruit and nuts.

As a tasty addition to your cake why not serve with a couple of scoops of Carte D'Or Rum & Raisin ice cream. 

 

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