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Extra-fruity Christmas cake
This beautifully rich cake has brandy-soaked fruit in every bite. Be sure to give the fruits enough time to soak before baking for maximum plumpness.
■ Serves 18-22 ■ Prep 20 mins plus overnight soaking, cooling and a few weeks feeding
■ Cook 2 hrs 30 mins VEGETARIAN
400g currants
250g raisins
250g sultanas
100g pitted dates
150g dried apricots
100g dried cranberries
100g mixed peel
1 orange and 1 lemon, both zested
175ml brandy or bourbon, plus extra for feeding
250g unsalted butter, softened
250g dark muscovado sugar
½ tbsp treacle
4 large eggs
275g plain flour
½ tsp baking powder
2½ tsp mixed spice
1½ tsp ground cinnamon
1 tsp ground ginger
100g ground almonds
1 Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and soak overnight.
2 The next day, heat the oven to 150C/ 130C fan/gas 2. Line the base and side of a deep 23cm round cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
3 Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Beat in the eggs, one at a time. Sift the flour, baking powder and spices into a separate bowl, then stir into the wet ingredients along with the ground almonds until combined.
4 Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean. If the cake starts to darken too quickly, cover with foil.
5 Cool completely in the tin, then prick small holes all over the surface using a cocktail stick and brush over a little brandy. Wrap in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for up to four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.
PER SERVING (22) 411 kcals, fat 13g, saturates 6g, carbs 61g, sugars 50g, fibre 3g, protein 5g, salt 0.2g
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