Packed full of rich fruit, nuts and flavour, this classic Christmas cake recipe is quick and easy to bake.
Preparation time: 45 minutes, plus cooling
Bake time: 2 hours, 10 minutes
You will also need: a 20cm springform cake tin, base and sides greased and double-lined with baking parchment.
150g Plain flour
50g Self-raising flour
1tsp Mixed spice
1tsp Ground cinnamon
½tsp Ground cloves
½tsp Freshly grated nutmeg
100g Ground almonds
4 Medium eggs, lightly beaten
For the nut and dried fruit mixture:
100g Mixed nuts, roughly chopped
200g Billington’s Natural glace cherries, halved
100g Glace ginger
100g Ready-to-eat stoned dates, roughly chopped
100g Cut mixed peel
150ml Apple juice
175g Unsalted butter
200g Billington’s Unrefined Dark Muscovado Sugar
2tbsp Black treacle
Billington’s Golden Icing Sugar, for decoration
- Preheat the oven to 150°C or gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
- Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
- Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve)
- To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.