Christmas Cake with Sloe Gin

Christmas Cake with Sloe

Happiness is knowing there is a cake in the oven, and with Christmas fast approaching, It’s time to start thinking about dusting off the cake tins in preparation for baking this year’s Christmas Cake.

This year, we’re baking this deliciously, decadent, fruity recipe from Nancy Birthwhistle with a little Warner’s twist. Inspired by our friend and fabulous local baker (mummy mitch bakes), we’ve swapped the Cointreau for our rich, voluptuous Sloe gin! Naughty but nice!

Preparation

10-12 Hours

Recipe

Method

Pre heat the over to to 100 degrees
Upon waking in the morning put mixed fruit, fruit zests, fruit juice and cherries in a large bowl and add the Warner's Sloe Gin, stir and cover with a plate then leave to soak until the evening.
Towards the end of the evening, cream the butter and brown sugar together until you get a pale, light and fluffy texture
Add in the syrup to the butter and sugar and continue to mix. Gradually add in the beaten egg a little at a time along with a teaspoon of flour. This is done to stop the the mixture from curdling. When all the egg has been incorporated gently fold in the rest of the flour which has been sifted together with the spices.
Finally, fold in the soaked fruits.
Transfer the mix to the prepared tin and bake for 10 hours.
It's important that temperature of your oven is correct – even 10 degrees out will make a huge difference. Check the oven temperature with a thermometer or use a temperature probe while the cake is still in the oven to ensure it is 99 degrees centigrade.
Allow the cake to go completely cold before carefully removing from the tin. It is recommended to the leave the baking paper on the cake, wrap it in foil and place in a tin in a cool place.