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 5-7

5 Pour the cake mixture into the tin and bake for around two and a half hours on the middle shelf. Fruitcakes need to be baked at a low heat because they're dense. Don't use foil to cover it if it's getting too dark, as it will trap steam and make the top biscuity. Instead, use a double layer of greaseproof paper to protect it.


6 Test to see if the cake is cooked by piercing the cake with a skewer – if it comes out clean, the cake is ready.


7 To save the cake for Christmas, wait until it has cooled and wrap it in cling film, then again in foil. Store in an airtight container for up to two months. For a boozy cake, feed it once a week for the three weeks before Christmas by piercing with a skewer and sprinkling with 2tbsp of whisky.

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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