Christmas Cake

Method

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1. Put the dried fruit, cherries, orange zest and juice and brandy in a large bowl, stir, cover and soak overnight.

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2. Heat the oven to 140°C / 275°F. Grease and double-line a 20 cm deep round tin with baking paper, standing the paper 5 cm above the rim, and wrap the outside with a double layer of brown paper tied with string.

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3. Beat the butter and sugar for 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the treacle.

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4. Sift in the flour, spices and salt and fold in with the ground almonds. Stir in the soaked fruit and any liquid left in the bowl.

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5. Spoon into the tin, level the surface with a wet spoon, make a slight dip in the centre and scatter with the flaked almonds.

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6. Bake 3 hours 15 minutes to 3 hours 30 minutes, covering the top with foil if it browns too much, until a skewer comes out clean.

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7. Cool completely in the tin, then wrap in baking paper and foil.

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Chef’s Tips

• Soak the fruit overnight. It keeps the cake moist and the fruit plump.
• Feed with a spoonful of brandy a week for a month before decorating.
• Line and wrap the tin thickly. It protects the edges in the long bake.

Pairing Suggestions

• Marzipan and royal icing
• A slice of mature cheddar
• A glass of sherry

Storage & Reheating

Wrap in paper and foil and keep in a tin up to 3 months, feeding weekly with a spoonful of brandy. Freeze undecorated for 6 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.