Foolproof xmas cake

Classic Christmas cake made easy

Don’t be daunted by the idea of baking a Christmas cake from scratch

, 02 November 2020

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Classic Christmas cake made easy
  • 2 Hours 55 Mins

  • Serves: 16

  • Price: 53p per serving

Nutritional Info
Each 119g serving contains
  • Energy

    1683KJ

    402KCAL

    20%
  • Fat

    17.3g

    med

    25%
  • Saturates

    6.9g

    high

    34%
  • Sugars

    33.1g

    high

    37%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1414kJ/338kcal.
Ingredients
  • FOR THE NUT AND DRIED FRUIT MIXTURE
  • 100g Billington’s Dark Muscovado Natural Unrefined Cane Sugar
  • 100g Billington’s Light Muscovado Natural Unrefined Cane Sugar
  • 100g Asda Chopped Mixed Nuts
  • 200g glacé cherries
  • 200g raisins
  • 100g Whitworths Crystallised Fiery Ginger
  • 100g mixed peel
  • 100g dates, stoned and roughly chopped
  • 150ml apple juice (or use sherry, rum or brandy, if preferred)
  • 175g unsalted butter
  • 2tbsp black treacle
  • FOR THE CAKE MIXTURE
  • 150g Allinson’s Plain White Flour
  • 50g Allinson’s Self-raising White Flour
  • 1tsp mixed spice
  • 1tsp cinnamon
  • ½tsp ground ginger
  • ½tsp ground cloves
  • ½tsp ground nutmeg
  • 100g ground almonds
  • 4 medium eggs, lightly beaten
  • TO DECORATE
  • Icing sugar, to dust (optional); or apricot jam, icing sugar, marzipan and ready-to-roll white icing, to cover (optional)
  • YOU MAY ALSO NEED
  • Large star-shaped, or other festive stencil (optional)
Method
  • Preheat the oven to 150C/130C Fan/Gas 2. Grease a 20cm cake tin, then line with 2 layers of baking paper.

  • Put all the ingredients for the nut and dried fruit mixture into a large pan. Heat gently, stirring, until the sugars dissolve and the butter has melted. Bring to a boil, then remove from the heat, set aside and allow to cool slightly.

  • Put the plain and self-raising flours, spices and ground almonds into a large bowl. Stir in the beaten eggs, followed by the fruit and nut mixture.

  • Pour into the prepared tin and smooth the top with a spoon.

  • Bake in the oven for 2 hrs, or until the top is golden and a skewer comes out clean when inserted into the centre (if necessary, cook for a further 10-15 mins).

  • Transfer to a wire rack to cool completely in the tin.

  • Once cooled, remove the cake from the tin and place onto a large plate or cake stand. Alternatively, wrap in baking paper, followed by a layer of foil, and store in a cool, dry place until ready to serve.

  • If you are baking your cake in advance, ‘feed’ it once a week with 1tbsp of apple juice or your chosen tipple. Open the tin, unwrap the cake and pierce holes in the top with a skewer to help the liquid infuse. Drizzle over the liquid and give it a moment to soak it in. Rewrap, replace the lid and return to the cool, dry place to store.

  • If decorating the cake on Christmas Day, simply place a star-shaped or similarly festive stencil in the centre of the top of the cake, dust with icing sugar, then serve. Alternatively, cover with marzipan and icing 1-7 days ahead of serving for a traditional look.