Line a 20cm round false-bottomed cake tin.
Pre-heat your oven to
150 degrees C.
Cream the butter or margarine with the caster sugar in a mixing bowl until light and fluffy.
Beat in the golden syrup and gradually add the eggs, one at a time, beating all the time.
Stir in the lemon and orange rinds.
Fold in the flour, salt and milk, then add the sultanas, apricots and cherries.
(For the best dispersement of ingredients it is a good idea to snip the apricots into smaller pieces and cut the cherries in half)
225g Butter or Margarine
125g caster Sugar
2 tbsp Golden Syrup
4 Large Eggs
Finely grated rind of 2 Lemons
Finely grated rind of 2 Oranges
300g Self Raising Flour
Pinch of salt
1-2 tbsp Milk
100g Dried Apricots
100g Glace Cherries
Recipe Cost: £6.08
Regular Christmas Cake retail: £10
You save approximately £4
Spoon the mixture into the prepared tin, raising the mixture around the outside to produce a slight hollow in the middle. This will help to make sure your cake becomes level as it bakes.
Place a double sheet of greaseproof paper to act as a lid, on top of the cake before you put it into the oven.
Cook on the middle shelf of the oven for 1 hour.Click here forThen reduce the temperature of the oven to 130 degrees C and bake for a further 1.5 – 2 hours.
To test if your cake is fully cooked, poke a pointed knife into the centre, if it comes out clean, remove from the oven and place on a wired tray to cool. If not, give the cake extra time (Check every 10 mins) and test again.
(Do not try to remove the paper linings from the cake until it is perfectly cool)
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