INGREDIENTS

METHOD

Cuts into 12-15 slices

1kg mixed dried fruit* (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g all-purpose flour
100g ground almond
½ tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground ginger
100g flaked almonds
4 large eggs
1 tsp vanilla extract

TIPS

Get creative with the dried fruit, use dried: mango, apricots, pineapple, blueberries…

If you notice your cake is going dark in the oven too early on and you’re worried about it burning on the top, cover it with some foil or baking parchment.

Get ahead for Christmas by baking this cake on Stir-up Sunday. It’s the last Sunday before Advent, the traditional start of the Christmas season.

If you don’t want to use alcohol, you can use tea, fruit juice or a flavoured syrup, but it won’t have the same effect as alcohol so don’t overdo it or your cake will be soggy.

Christmas cakes to be kept in a tin can be made up to 3 months in advance depending on the recipe you use, OR you can make it many more months ahead, freeze it and defrost it when you are ready to ‘feed’ it or ice it.

STEP 1

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.

STEP 2

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.

STEP 3

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.

STEP 4

Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.

STEP 5

Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for around 2 hrs. After 2 hrs insert a skewer into the centre of the cake to test if it’s done. If any wet cake mixture clings to the skewer, return the cake to the oven for another 10 mins then check again and keep cooking, checking every 10 mins until the skewer comes out dry.

STEP 6

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

STEP 7

To store, peel off the baking parchment, and store in a cake tin. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.