Traditional Christmas Cake Recipe

1

Chop any larger dried fruits (dates, figs, pears, peaches and apricots). Mix together all the fruits and the orange juice, leave covered for 1-2 days stirring occasionally.

2

Line a 8” cake tin with oiled grease proof paper and preheat the oven to 160ºC.

3

Cream the margarine and sugar. Slowly beat in the soya yoghurt. Sift the baking powder into the flour, nutmeg and; all spice; fold it in. Gently stir in the soaked fruit, citrus rind and almonds. Pour into the tin and bake immediately for 3.5 to 4.5 hours (*times can vary depending on oven).

4

Cool in the tin. Once cooled remove it from the tin, turn it over and prick the base with a skewer, pour over the brandy. Wrap in greaseproof paper and store for 1-3 months in an airtight tin.