Baking The Perfect Christmas CakePosted 13/11/2013 by Rebecca Cannon
This recipe is based on Angela Nilsen’s original Christmas cake. It is a deliciously rich, moist fruit cake which everyone will enjoy.
- 200g (7oz) Unsalted Butter (at room temperature)
- 200g (7oz) Dark Muscovado Sugar
- 200g (7oz) Plain Flour
- 4 Free Range Eggs (beaten)
- 50g (2oz) Ground Almonds
- 100ml (3.4floz) Sherry (plus extra for feeding)
- 80g (3oz) Mixed Peel
- 200g (7oz) Glacé Cherries (quartered)
- 500g (1lb 1oz) Mixed Currants, Raisins and Sultanas
- 100g (3.5oz) Pecan Nuts (chopped)
- Finely Grated Zest of 1 Lemon
- 1½ tsp Mixed Spice
- ½ tsp Vanilla Extract
- ½ tsp Baking Powder
- Preheat the oven to 160ºC (140ºC Fan Oven / 320 F / Gas Mark 3).
- Fully line an 8″ (20cm) round, deep cake tin.
- Beat the butter and sugar together until pale and fluffy.
- Add in the flour and beaten eggs a quarter at a time, beating well with a wooden spoon after each addition.
- Stir in the ground almonds.
- Mix in the sherry (it will look curdled but don’t worry).
- Add in the mixed peel, glacé cherries, raisins, currants, pecan nuts,
- lemon zest, mixed spice, and vanilla extract, then combine.
- Stir in the baking powder.
- Spoon the mixture into the tin, smooth over and make a slight dip in the middle.
- Bake for 30 minutes.
- Without opening the oven door, lower the temperature to 150ºC (130ºC Fan Oven / 300 F / Gas Mark 2) and bake for a further 2 – 2½ hours.
- Insert a clean skewer into the middle – it will come out clean if the cake is cooked.
- Leave to cool in the tin, take out, peel off the lining paper and leave to cool completely.
- Once cooled, double wrap in cling film and cover again with foil.
- Feed with sherry weekly, until you’re ready to decorate.
If you would like to bake this recipe in a different sized or shaped tin, you can do this with our CakeOmeter.