Serve 16

Christmas cake recipe

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Takes 25 minutes to make, 4 hours to bake, plus 24 hours’ soaking, cooling and storing.

700g mixed dried fruit
50g dried cranberries
50g chopped mixed peel
6 tbsp brandy, plus extra for ‘feeding’
225g unsalted butter, softened, plus
extra for greasing
225g soft dark brown sugar
4 large eggs, beaten
225g plain flour, sifted
1/2 tsp salt
1/2 tsp ground mixed spice
1/2 tsp freshly ground nutmeg
50g unblanched almonds, chopped
1 tbsp black treacle
Grated zest of 2 oranges

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1. In a bowl, stir together the dried fruit, peel and brandy. Cover and soak in a cool place for 24 hours, stirring occasionally.
2. Preheat the oven to 140°C/fan120°C/gas 1.Grease and line a deep 20cm round or 18cm square cake tin.
3. Cream the butter and sugar together in a large bowl, until fluffy. Mix in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, salt and spices, then gently mix in the brandy fruit mixture, almonds, treacle and zest.
4. Spoon into the tin, make a slight dip in the centre. Bake on the bottom shelf for 4 hours, until a skewer comes out clean. Cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.
5. If storing, pierce the top a few times with a skewer and drizzle with a few teaspoons of brandy. Wrap in baking paper and foil. Put in an airtight container in a cool place.

Nutritional info

Per serving: 408kcals, 16g fat (8.5g saturated), 5.3g protein, 57.7g carbs, 44.6g sugar, 0.3g salt

Chef's tip

Because the fruit is pre-soaked, this is ready to decorate once cooled. But to store it, follow step 5 and keep for up to 6 months.

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cherry | March 8

Fantastic cake, dark and moist. Easy to make, will do again.

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