Name: Granny Annag’s Christmas Cake
Cuisine: British
Ingredients: 750 g fondant icing; 3 glacé cherries; A dram of whisky every week!; 200 g soft brown sugar; 140 ml whisky; 4 tablespoons apricot jam; 1 teaspoon cinnamon; 170 g plain flour; 70 g self-raising flour; 1 lemon, zested; 85 g dried mixed peel; 1 orange, zested; ½ teaspoon mixed spice; Pinch of grated nutmeg; 60 g ground almonds; 200 g butter; 310 g currants; 140 ml strong black tea; 4 eggs; 1 tablespoon black treacle; 225 g glacé cherries; 310 g sultanas; 1 kg marzipan

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

Peter’s granny was born in Staffin on the Isle of Skye. Famously, after a festive glass of sherry made her cheeks go pink, Granny Annag stayed teetotal for the rest of her life! Her Christmas cake recipe is best made at least 2 months in advance, thus allowing the flavours to mature – with the encouragement of feeding it a dram on a weekly basis. I recommend whisky, but you can use sherry or brandy if you prefer. And wait until you see what Granny Annag’s secret ingredient is …