Christmas Cake(Makes 2 small baked bean tin cakes)
50g glace cherries
100g mixed dried fruit
100g sultanas
50ml sherry or other suitable alcohol like whisky, brandy or sloe gin (if you don’t want to use alcohol, use orange juice instead)
57g butter, softened
57g dark brown sugar
1 large egg, lightly beaten
57 plain flour
1/2 tsp ground cinnamon
1/2 tsp mixed spice
100g mixed dried fruit
100g sultanas
50ml sherry or other suitable alcohol like whisky, brandy or sloe gin (if you don’t want to use alcohol, use orange juice instead)
57g butter, softened
57g dark brown sugar
1 large egg, lightly beaten
57 plain flour
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1) Put cherries and other dried fruits plus zest in bowl and soak in sherry overnight.
2) Line a tall cake tin: Lightly grease base and sides. Line sides with a double thickness of baking parchment that stands 5cm above tin. Make 1 cm cuts at base to help it lie flat. Line base with double layer of parchment.
3) Preheat oven to 150°c. Whisk butter and sugar for 5 min till light and fluffy. Whisk in eggs slowly. When almost added, whisk in some flour to stop it curdling. Fold in flour, spices, fruit and almonds. Spoon into lined tin and make a small dip in the middle of the mixture. Wrap tin in a double thickness of brown paper (or parchment) and tie with piece of string. Cook for 60-90 minutes. If you want the top of the cake to brown a bit more untie the string, so the top of paper is open, for the last quarter an hour.
4) Once cooked, poke lots of holes in the top of the cake with a skewer and drizzle a teaspoon of sherry over cake. Don’t overfeed it or the cake will go too soggy. Leave to cool in tin. Then remove from tin, remove paper and wrap well in a clean lot of a double layer of greaseproof paper and foil. If you want to you can feed it every week or so with sherry before decorating to keep the cake moist.
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