I first made a Christmas tray bake when I was on my placement year. I baked loads of wild and wonderful treats that year as I didn’t have study to keep me busy in the evenings.
Ever since, every Christmas, Daddy suggests I make a traybake. This suggestion is secretly a plee for Christmas cake in November.
If you would rather a round cake, check out my Spiced Fruit Cake. You might like to consider my medium Christmas cake recipe too. It is the cake that I ice and decorate for cutting the week of Christmas.
Hope you enjoy!
75g caster sugar
40g soft dark brown sugar
115g butter, softened
Zest of an orange or lemon
1 tsp vanilla extract
75ml port or other alcohol of choice
200g self-raising flour
25g ground almonds
1 tsp mixed spice
Place the dried fruit in a bowl and cover with boiling water. Set aside while you prepare the rest of the cake.
Grease and line an 8″ cake tin. Preheat the oven to 180C.
Cream the butter, sugars and orange zest together until light and fluffy.
Beat in the eggs, vanilla, milk and port.
Drain the fruit and fold into the mixture along with the remaining dry ingredients.
Bake in the preheated oven for an hour. Cover the cake with tin foil if browning too quickly. Allow to cool completely on a wire rack before removing from the tin, decorating and cutting.