By
delicious. team
Katie Bishop's Christmas cake is a festive treat and can be made weeks in advance.
Ingredients
- 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
Method
- 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.