Christmas cake

Name: Christmas cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
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

Pure Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Christmas cake

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Butter

200g

Muscovado Sugar

200g

Plain Flour

200g

Eggs

4 Beaten

Ground Almonds

50g

Sherry

100ml

Candied Peel

85g

Glace Cherry

85g

Raisins

250g

Currants

250g

Pecan Nuts

100g

Lemon

Grated zest of 1

Mixed Spice

1 ½ tbsp

Rose water

1 ½ tbsp

Vanilla Extract

1/2 tsp

Baking Powder

1/2 tsp

Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.

Step-by-Step Instructions

Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.

Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.