Christmas cake

British
Baked Goods

365

Calories

67.3 g

Carbs

8.8 g

Fat

3.8 g

Protein

Christmas cake

Method

Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.

Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.

Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Ingredients

Butter

Butter

200g

Muscovado Sugar

Muscovado Sugar

200g

Plain Flour

Plain Flour

200g

Ground Almonds

Ground Almonds

50g

Sherry

Sherry

100ml

Candied Peel

Candied Peel

85g

Glace Cherry

Glace Cherry

85g

Raisins

Raisins

250g

Currants

Currants

250g

Lemon

Lemon

Grated zest of 1

Mixed Spice

Mixed Spice

1 ½ tbsp

Rose water

Rose water

1 ½ tbsp

Vanilla Extract

Vanilla Extract

1/2 tsp

Baking Powder

Baking Powder

1/2 tsp

Egg

Egg

4 Beaten

Pecan Nuts

Pecan Nuts

100g

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