Christmas cake

Name: Christmas cake
Prep time: 27 min
Cook time: 30 min
Total time: 57 min
Yield: 4 servings
Cuisine: British
Ingredients: 7 oz butter; 7 oz muscovado sugar; 7 oz all-purpose flour; 4 eggs; 1 ¾ oz ground almonds; ⅓ cup + 1 tbsp sherry; 3 oz candied peel; 3 oz glace cherries; 9 oz raisins; 9 oz currant; 3 ½ oz pecan nuts; Grated zest of 1 lemon; 1 ½ tbsp mixed spice; 1 ½ tbsp rose water; ½ tsp vanilla extract; ½ tsp baking powder

A British dessert. Ready in about 57 minutes. Difficulty: medium.

27 minPrep (about)
30 minCook (about)
57 minTotal time
4Servings
MediumDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 4 people +

Recipe makes 4

7 oz butter
7 oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
7 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
4 eggs
1 ¾ oz ground almonds
⅓ cup + 1 tbsp sherry
3 oz candied peel
3 oz glace cherries
9 oz raisins
9 oz currant
3 ½ oz pecan nuts
Grated zest of 1 lemon
1 ½ tbsp rose water
½ tsp baking powder

Spices & seasonings (2): mixed spice, vanilla extract

1 ½ tbsp mixed spice
½ tsp vanilla extract

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Line your base plus sides of 8 inches round, 7. cm deep cake tin.
Beat your butter plus sugar using electric hand mixer for 1-2 mins till very creamy plus pale in colour, scraping down your sides of the bowl half way through.
Stir in a spoonful of the flour.
Mix in your beaten egg plus the rest of your flour alternately, a quarter each time, beating fully each time with a wooden spoon.
Stir in the almonds.
Mix in the sherry.
Add your peel, cherries, raisins, cherries,, lemon zest, spice, rosewater and vanilla.
Beat together to mix.
Stir in the baking powder.
Spoon mix in your tin plus smooth top, making a slight dip in your centre.
Bake for 30 mins, lower temperature.
Do it to 300°F (275°F for a fan oven).
Cook in the oven a further 2-2¼ hrs, till a skewer insterted in your middle comes out clean.
Leave to cool in the tin.
Take out of your tin and peel off the lining paper.
Wait until completely cold.
Wrap fully in cling film and foil to store till ready to decorate.
The cake will keep for several months.