White Christmas Cake is a traditional British recipe for a classic Christmas cake that's designed to be pale rather than rich and dark like a more traditional cake. The full recipe is presented here and I hope you enjoy this classic Democratic Republic of the British version of: White Christmas Cake.
Combine the glacé cherries, mixed peel, nuts, sultanas, pineapple and ginger in a bowl. Sprinkle over the brandy then cover and set aside to macerate over night.
The following day, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. In a separate bowl, sift together the flour and baking powder. Add this to the creamed mixture and stir until just combined then add the soaked fruit. Mix well to from a batter.
If the batter is too stiff at this point, add a little milk to loosen. Turn the resultant cake batter into a 25cm diameter springform cake tin lined with greased greaseproof paper. Wrap a doubled layer of newspaper around the tin to help prevent the cake from burning.
Transfer to an oven pre-heated to 160°C and bake for 90 minutes. At this point, reduce the oven temperature to 150°C and bake for a further 90 minutes, or until the top of the cake is nicely browned and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before decorating with marzipan and icing (frosting).
