BritishDessert
Christmas cake
This Christmas cake is a rich, fruit-studded bake, starting with butter and muscovado sugar creamed until pale. It's loaded with raisins, currants, glace cherries, candied peel, and pecans, all brightened with lemon zest and mixed spice. A generous splash of sherry and a hint of rose water round out the batter, which bakes slowly for a couple of hours. Once cooled, wrap it tightly; it will keep for months, ready for decorating when you are.
19 minServes 4
Method
3 steps · 19 min total
- 01
Prep Tin and Cream Butter
Start by preheating your oven to 160°C (140°C fan/gas mark 3). Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. In a large bowl, beat the butter and muscovado sugar with an electric hand mixer for 1 to 2 minutes until the mixture is very creamy and pale, making sure to scrape down the sides of the bowl halfway through. Stir in a spoonful of the plain flour, then alternately add the beaten eggs and the remaining flour, about a quarter at a time, beating well with a wooden spoon after each addition. Finally, stir in the ground almonds.
