Recipes :: Christmas Cake (last minute)

Christmas Cake (last minute)

Ingredients

675 g (1 1/2 lb) mixed dried fruits
75 g (2 3/4 oz) glacï¿½ cherries, quartered
Zest and juice of 1 lemon
Zest and juice of 1 orange
4 tablespoons dark rum or brandy
225 g (8 oz) butter, softened
225 g (8 oz) light soft brown sugar
4 large British Lion eggs, beaten
225 g (8 oz) plain flour
1/2 teaspoon mixed ground spice
1/2 teaspoon ground cinnamon
50 g (1 3/4 oz) flaked almonds

Preparation time: 15 mins, cooking time: 120 mins, serves: 12.

The tree is sparkling, the presents wrapped, the guest room made up - something missing - the Christmas cake! With all the preparations we make for the festive season, it can be all too easy to forget something, but help is at hand with this Last Minute Christmas Cake recipe.

Method

Place the first four ingredients in a medium pan.
Bring to the boil. Remove from the heat and stir in the rum or brandy. Cool.
Preheat the oven to Gas Mark 3/170C/320F.
Grease a 20cm (8-inch) deep round cake tin and line with baking parchment.
Purée one third of the fruit in a food processor.
Cream the butter and sugar together with an electric whisk until soft and fluffy.
Gradually add the eggs, beating well between additions.
Stir in the flour and spices.
Stir in the fruit purée and then the almonds and fruits. Spoon into the tin and level the surface.
Bake for 2 - 2 1/2 hours. Cool in the tin.