Christmas Cake
A classic British festive cake with dried fruits, nuts, and warm spices. Rich and moist, this dessert can be made in advance and stored for several months.
Ingredients
- 200 g Butter
- 200 g Muscovado sugar
- 200 g Wheat flour
- 4 pcs Eggs
- 50 g Ground almonds
- 100 ml Sherry
- 85 g Candied orange peel
- 85 g Glazed cherries
- 250 g Raisins
- 250 g Black currants
- 100 g Pecan nuts
- 1 pcs Lemon
- 1 tsp Mixed spices
- 1 tsp Rose water
- 0.5 tsp Vanilla extract
- 0.5 tsp Baking powder
Instructions
- Preheat the oven to 160°C. Line the bottom and sides of a 20 cm round cake tin with parchment paper. Beat the butter and sugar with an electric mixer for 1–2 minutes until light and fluffy, scraping the mixture from the sides of the bowl about halfway through beating.
- Add one tablespoon of flour, then alternately add the beaten eggs and remaining flour in portions (one quarter at a time), mixing well with a wooden spoon after each addition. Fold in the ground almonds.
- Pour in the sherry (the mixture may appear curdled), then add the candied peel, glazed cherries, raisins, nuts, lemon zest, mixed spices, rose water, and vanilla extract. Mix well, then add the baking powder.
- Transfer the batter to the prepared tin, smooth the top, and make a slight indentation in the center. Bake in the preheated 160°C oven for 30 minutes.
- Reduce the temperature to 150°C and continue baking for another 2–2.5 hours, until a wooden skewer inserted into the center of the cake comes out clean. Leave the cake to cool in the tin.
- Once completely cooled, remove the cake from the tin and peel away the parchment paper. Wrap tightly in plastic wrap and foil for storage. The cake will keep for several months in a cool place.