Join Sarah for a morning of festive baking in the comfort of your own home. Ever wished you could make your own Christmas cake, well now is your chance.
You will learn how to prepare the tin prior to baking and how to make a traditional fruit cake using the creaming method.
Pre event instructions
Please weigh out the individual ingredients beforehand. This includes grating the zests. To ensure your butter is soft please leave it out of the fridge the night before.
500g/1lb 2oz currants
350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
150ml/¼pt brandy or sherry, plus extra for feeding
2 oranges, zest only
250g/9oz butter, softened
250g/9oz light or dark muscovado sugar
4 large free-range eggs, at room temperature
1 tbsp black treacle
75g/3oz blanched almonds, chopped
275g/10oz plain flour
1½ tsp mixed spice
1 x 20cm springform tin
Baking paper to line the base and sides of the tin (have a pencil to hand to draw around the base) and to wrap the cake once it is cooked
A roll of brown parcel paper
Baking sheet large enough for the tin to sit on