Here's the Craftpod Christmas cake recipe. An alternative Christmas cake to the very dense and rich ones that I usually struggle to eat!
It's pretty quick to make, it's moist, and it has all the traditional taste of the festive season in it!
150g Butter (or margarine) at room temperature
175g Soft brown sugar
4 Large free-range eggs
125g Dried cranberries - soaked in 100ml of Brandy overnight if possible (or at least 2 hours)
2 Large tart dessert apples, chopped into small pieces
150g Ground almonds
100g White self-raising flour
1 teaspoon Baking powder
2 teaspoons Ginger powder
2 teaspoons Cinnamon powder
2 teaspoons Mixed spice powder
Grated zest of half an orange (optional)
Icing sugar to dust
Soak the cranberries in brandy overnight if you can.
Preheat the oven to 160 degrees C/gas mark 3. Line and grease a 24cm round cake tin.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat together. Add the cranberries and any remaining brandy into the bowl along with the chopped apple and stir in. Add the zest of the orange if you are using.
Sieve together the remaining (dry) ingredients and fold them well into the wet ingredients in the bowl.
Pour into the lined cake tin and bake at 160/gas mark 3 for 35 minutes, then reduce the heat to 140 degrees C/gas mark 1 and bake for a further 15-20 minutes. The top should be golden and a bit springy when lightly pressed. Use a knife inserted into the centre of the cake to check it is cooked right through - it should come out without any runny mixture on it.
Leave the cake in the tin to cool for 15 minutes then place on a rack until cool - (if you can bear the warm spicy smell! Otherwise this cake is good warm)
Once the cake has cooled completely, place on a plate and dust with icing sugar through a sieve for a snowy effect. Add your favourite Christmas cake decorations for a lovely festive scene!