Christmas cake

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Yields1 Serving
 150g plain flour 50g self raising flour 1tsp mixed spice 1tsp ground cinnamon ½tsp ginger ½tsp ground cinnamon ½tsp freshly grated nutmeg 100g ground almonds 4 medium eggs (lightly beaten) 100g mixed nuts (roughly chopped) 200g raisins 200g natural glace cherries (halved) 100g glace ginger 100g ready-to-eat stoned dates (roughly chopped) 100g cut mixed peel 150ml apple juice 175g unsalted butter 200g unrefined dark muscovado sugar 2tbsp black treacle golden icing sugar (for decoration)
1

Preheat the oven to 150C/300F/gas mark 2. Grease the base and sides of a 20cm springform cake tin, and double-line it with baking parchment. 

2

For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside. 

3

Into a large bowl, add the flours, spices and ground almonds. Stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.

4

Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted into the centre (if necessary, cook for a further 10-15 minutes). Transfer to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve).

5

To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.

CategoryCuisine

Ingredients

 150g plain flour 50g self raising flour 1tsp mixed spice 1tsp ground cinnamon ½tsp ginger ½tsp ground cinnamon ½tsp freshly grated nutmeg 100g ground almonds 4 medium eggs (lightly beaten) 100g mixed nuts (roughly chopped) 200g raisins 200g natural glace cherries (halved) 100g glace ginger 100g ready-to-eat stoned dates (roughly chopped) 100g cut mixed peel 150ml apple juice 175g unsalted butter 200g unrefined dark muscovado sugar 2tbsp black treacle golden icing sugar (for decoration)

Directions

1

Preheat the oven to 150C/300F/gas mark 2. Grease the base and sides of a 20cm springform cake tin, and double-line it with baking parchment. 

2

For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside. 

3

Into a large bowl, add the flours, spices and ground almonds. Stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.

4

Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted into the centre (if necessary, cook for a further 10-15 minutes). Transfer to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place onto a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve).

5

To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.

Christmas cake