This recipe is ideal for people who prefer
a lighter Christmas or fruit cake. It's quicker too.
Ingredients
- 250g raisins
- 175g golden sultanas
- 100g candied peel, finely chopped
- 50g glacé cherries, halved
- 150ml whisky
- Grated zest of 2 oranges
- 200g butter, at room temperature, plus extra for greasing
- 180g soft light brown sugar
- 4 large free-range eggs
- 275g self-raising flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp ground cloves
- 1 tsp ground ginger
- Splash of milk (optional)
- 100g blanched almonds, plus extra to decorate
- Apricot jam to glaze
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Put the dried fruit, peel, glacé cherries, whisky and zest in a pan. Warm through for a few minutes, then set aside to cool.
- 2. Grease and line a 23cm cake tin. Beat the butter with a hand whisk, or in a food processor, until soft. Add the sugar and beat until pale and fluffy.
- 3. Add the eggs one at a time, beating well after each addition. In a clean bowl, sift the flour and baking powder with the spices, then fold into the butter mixture. Add the soaked fruit and almonds. If the mixture is a little thick, add a bit of milk until the dough reaches a dropping consistency.
- 4. Spoon the mixture into the tin, smooth the top, then decorate with the extra almonds. Bake for 1-1½ hours until a skewer inserted into the centre comes out clean. Allow to cool in the tin before turning out.
- 5. Melt a good dollop of apricot jam with a splash of boiling water and brush over the cake for a glossy finish. Serve with a glass of mulled wine, if you like.
Nutritional info
Per serving (based on 14): 440kcals, 19.5g fat (8.7g saturated), 6.8g protein, 58g carbs, 41g sugar, 0.6g salt