85g(½ cup) ground almondscoarsely ground - not the type that is like flour
3large eggslightly whisked
200g(1 ⅔ cup) plain (all-purpose) flour
½tspbaking powder
1tspground mixed spice
1tspground cinnamon
¼tspground allspice
To feed the cake:
cherry brandy (1-2 tbsp per week)
Instructions
Take a large saucepan pan and add the butter, sugar, dried mixed fruit, glacé cherries, cranberries, orange & lemon zest, and juice and all but 4 tbsp of the cherry brandy.
175 g (¾ cup) unsalted butter, 210 g (1 packed cup) light brown muscavado sugar, 400 g (2 ⅔ cups) mixed dried fruit, 200 g (1 cup) glacé cherries, 100 g (1 cup) dried cranberries, zest and juice of 1 orange, zest of 1 lemon, 120 ml (½ cup) cherry brandy
Heat on a medium heat until the mixture comes to a gentle bubble, then turn down the heat and simmer for 10 minutes, stirring occasionally.
Remove the pan from the heat and leave to cool for 30 minutes.
Preheat the oven to 150C/300F (fan) and line a 20cm (~8inch) spring-form round cake tin (with a removable base) with baking parchment (I find it's easier to line the sides first so they're about 2" above the cake tin, then cut out a circle for the base and push it in).
Add the ground almonds into the slightly cooled fruit mixture and mix, then stir in the eggs.
85 g (½ cup) ground almonds, 3 large eggs
Add the flour, baking powder, and spices and fold together until everything is just combined.
Spoon the mixture into the tin and smooth flat with the back of a spoon.
Bake for 45 minutes, then turn down the heat to 140C/275F (fan) and cook for a further 1-1+½ hours, until the cake is dark brown on top and an inserted skewer comes out clean (note: if you're using a gas oven, the cake may take 15-30 minutes longer to cook). Cover the top of the cake with foil if it starts to darken too much.
Take it out of the oven, and whilst it's still hot, use a skewer to make about 10-12 holes all over the cake.
Pour the 4 tbsp cherry brandy all over the top of the cake.
Leave the cake to cool in the tin. then remove it and wrap it in a double layer of baking parchment and then in a double layer of foil. Place in an airtight container at room temperature.
Feed with 1-2 tbsp cherry brandy once a week up until a few days before you marzipan and ice the cake.
cherry brandy
Notes
The baking tinI usually use a 20cm (8 inch) cake tin for this. I have a 21cm (8.25 inch) tin that works just fine too. I've also made it in a 23cm (9inch) cake tin, which works (following the same recipe and cooking times), but results in a slightly lower height cake.
For a 20-21cm (8-8.25 inch) cake, it usually comes out about 3.75cm (1.47 inches) high.
For a 23cm (9 inch) cake, it usually comes out about 3cm (1.18 inches) high.
Of course, the cake will look a little bigger once you marzipan and ice the cake.Converting to a square tinA 2ocm (8 inch) diameter cake tin converts to a 17.75x17.75cm (7x7inch) square tin.A 23cm (9 inch) diameter cake tin converts to a 20x20cm (8x8inch) square tin.How to store a Christmas cake?Wrap the cake tightly in a double layer of baking parchment (greaseproof paper) and a double layer of foil, then place in an airtight container, in a cupboard (away from sunlight) at room temperature. Unwrap and feed with a tablespoon of alcohol once a week, then wrap again and store in the same way.How long will it keep?If stored properly (see above), an un-iced fruit Christmas cake should keep well for 4-5 months at room temperature.You can also freeze the un-iced wrapped cake for up to a year. Defrost the cake, and ensure it comes to room temperature before decorating and/or eating.Recipe SourceMy recipe for Christmas cake is adapted from the BBC Good Food website. I tried this method of making it about 9 years ago and I've stuck to it ever since. I make a few changes, and the result is a lovely, fruity, moist cake.Nutritional information is per serving.