Christmas cake Recipe

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 1/2 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.

Pour in the sherry; don't worry if the mixture looks a little curdled at this point. Now, fold in the candied peel, glace cherries, raisins, currants, pecan nuts, grated lemon zest, mixed spice, rose water, and vanilla extract. Beat everything together until just combined, then stir in the baking powder.

Spoon the batter into the prepared cake tin and smooth the top, creating a slight dip in the center. Bake for 30 minutes, then reduce the oven temperature to 150°C (130°C fan/gas mark 2) and continue baking for another 2 to 2¼ hours, or until a skewer inserted into the middle comes out clean. Let the cake cool completely in the tin before removing it and peeling off the lining paper. Once fully cold, wrap the cake well in cling film and then foil. It will keep for several months, ready to be decorated when you are.