Christmas cake

Ingredients

• 200g Butter
• 200g Muscovado Sugar
• 200g Plain Flour
• 4 Beaten Eggs
• 50g Ground Almonds
• 100ml Sherry
• 85g Candied Peel
• 85g Glace Cherry
• 250g Raisins
• 250g Currants
• 100g Pecan Nuts
• Grated zest of 1 Lemon
• 1 ½ tbsp Mixed Spice
• 1 ½ tbsp Rose water
• 1/2 tsp Vanilla Extract
• 1/2 tsp Baking Powder

Instructions

1. Preheat the oven to 160°C (140°C fan / Gas 3). Line the base and sides of a deep 20 cm round cake tin with a double layer of baking parchment.
2. Beat the softened butter and muscovado sugar together in a large bowl for 1–2 minutes until very pale and creamy, scraping down the sides of the bowl as needed.
3. Add a spoonful of the flour, then begin adding the beaten eggs and remaining flour alternately, a little at a time, mixing well after each addition with a wooden spoon or spatula. Stir in the ground almonds.
4. Pour in the sherry; the mixture may look slightly curdled, which is normal. Add the candied peel, glacé cherries, raisins, currants, pecan nuts, lemon zest, mixed spice, rose water, and vanilla extract. Mix thoroughly until evenly combined, then gently stir in the baking powder.
5. Spoon the mixture into the prepared tin, level the surface, and make a slight dip in the centre to help the cake rise evenly.
6. Bake for 30 minutes, then reduce the oven temperature to 150°C (130°C fan / Gas 2) and bake for a further 2–2¼ hours, until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool completely in the tin. Once cool, remove from the tin and peel away the parchment.
8. When fully cold, wrap the cake well in cling film and foil and store in a cool place until ready to decorate. The cake will keep for several months.

instructions_source: editorial-classic