Christmas cake
A rich, festive British Christmas cake studded with dried fruit, nuts and warm spices—moist, boozy and perfect for holiday celebrations.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 200 g butter
- 200 g muscovado sugar
- 200 g plain flour
- 4 pcs eggs (beaten)
- 50 g ground almonds
- 100 ml sherry
- 85 g candied peel
- 85 g glace cherry
- 250 g raisins
- 250 g currants
- 100 g pecan nuts
- 1 pcs lemon zest
- 1.5 tbsp mixed spice
- 1.5 tbsp rose water
- 0.5 tsp vanilla extract
- 0.5 tsp baking powder
Directions
- Heat oven to 160C (fan 140C) then 140C (fan 130C) later; line base and sides of a 20 cm round, 7.5 cm deep cake tin.
- Beat the butter and muscovado sugar with an electric mixer for 1-2 minutes until very creamy and pale, scraping the bowl halfway through.
- Stir in a spoonful of the flour, then add the beaten eggs and remaining flour alternately in quarters, beating well each time with a wooden spoon.
- Stir in the ground almonds.
- Mix in the sherry (mixture may look curdled).
- Fold in candied peel, glace cherries, raisins, currants, pecan nuts, lemon zest, mixed spice, rose water and vanilla extract and beat to combine.
- Stir in the baking powder.
- Spoon the mixture into the prepared tin, smooth the top and make a slight dip in the centre.
- Bake for 30 minutes at 160C (fan 140C) then reduce temperature to 150C (fan 130C) and bake for a further 120-135 minutes until a skewer comes out clean.
- Leave to cool in the tin, remove and peel off lining paper; when completely cold wrap in cling film and foil to store until decorated.