This recipe is ideal for people who prefer a lighter Christmas or fruit cake. It’s quicker and very very easy too.
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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
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Method
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
- 440kcals Calories
- 19.5g (8.7g saturated) Fat
- 6.8g Protein
- 58g (41g sugar) Carbs
- 0.6g Salt
For 14 servings
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